Gluten-Free Stuffed Mushrooms

Gluten-Free Stuffed Mushrooms are bite-size mushroom caps stuffed with a mixture of chopped mushroom stems, pancetta, onions, garlic, olive oil, and pecorino cheese. Baked until tender, golden brown, and crispy on top, making them low-carb, keto-friendly, and deliciously tasty! Perfect little appetizer for family and friends.

Stuffed Mushrooms are great appetizers…

These stuffed mushrooms are easy to make, bake and freeze. Perfect for any gathering, party, or holiday.

Mushroom caps are always the first appetizer that disappears every time. These are perfect for those who are allergic to gluten or have celiac disease.

The pancetta gives these stuffed mushrooms their smoky flavor, while the pecorino cheese adds enough richness to their taste. So good, everyone will be back for more.

How to Make Gluten Free Stuffed Mushrooms?

For this recipe, you will only need to finely chop the onion, some garlic, and the stems of the mushrooms. Next, sauté the pancetta for a few minutes, and mix all the ingredients in a mixing bowl.

Then stuff each mushroom cap, and bake!

Very easy and everyone will be impressed!

So let’s get started!

Ingredients Needed for GF Stuffed Mushroom Recipe:

For this recipe, you will need the following ingredients:

• 2 baskets (10 ounces, each) of white button mushrooms
• 1 small onion
• 4 garlic cloves
• 4 ounces of uncured chopped pancetta
• 3 Tbsp. grated pecorino cheese
• 2 Tbsp. chopped Italian parsley
• 1/4 tsp. salt
• freshly cracked black pepper – about 25 turns, finely cracked
• 3 Tbsp. extra virgin olive oil
• optional: 2 Tbsp. of shredded parmesan cheese, for topping
• cooking spray

Quick Notes for Success…

• For easy and quick clean-up, place a sheet of aluminum on the baking sheet, and lightly spray with cooking oil.

• To help SPEED the prep work? … I used an electric mini food chopper to finely chop the onion and garlic.

• Keep in mind, that the mushroom caps will release some liquid while baking, and that’s OK. It will keep them moist, and not dry them out while baking.

• All ovens vary. Therefore, whether you bake with an electric or gas oven, the time to bake is an approximate time. It is best to test one cap, with a fork to see if they are ready.

• This recipe will yield about 25 to 27 baked mushroom caps. Enough to serve 5 to 7 guests.

How to Clean and Prepare Mushrooms for Stuffing? (Step-by-Step)

*Full Recipe Card Below!

1. Place the mushrooms in a large bowl, and place the bowl in your kitchen sink. Turn on the water, and run cold water over the mushrooms.

2. Use your hand and gently press down on the mushrooms, submerging them to help rinse the soil. You can gently rub off the dirt. Then drain in a colander.

3. Use a pairing knife to help remove the stems from the caps. Also, remove any of the remaining stems to hollow out the caps.

4. Place the empty caps onto a prepared baking sheet, covered with a sheet of aluminum foil. Set them aside.

Directions on How to Stuff Mushroom Caps:

1. PREHEAT the OVEN to 350 degrees F (180C). Cover one baking cookie pan with a sheet of aluminum foil wrap and lightly spray with cooking spray. Set aside.

2. Finely chop the stems on a cutting board, and transfer them to a mixing bowl. Add the chopped onion, garlic, pecorino cheese, chopped parsley, salt, and fresh cracked “fine” black pepper (about 25 turns).

3. In a skillet, cook the pancetta ( without anything in the pan) until it’s fairly cooked, about 3 to 4 minutes. Use a slotted spoon to transfer the cooked pancetta to the mixture in the bowl. Add the olive oil and stir until well blended.

4. Use a large spoon, and stir the ingredients until well blended. Pour in the extra virgin olive and continue to mix until the mixture is well combined.

4. Use a teaspoon and generously stuff each cap. Optional: Sprinkle with shredded parmesan cheese over each cap. Transfer to a prepared baking sheet.

5. BAKE for 35 to 40 minutes. Remove and serve. …ENJOY!

Storing and Reheating…

To Store: You can bake stuffed mushrooms, allow them to cool, then store them in a sealed container in the fridge. They will stay fresh for up to 3 days.

To Freeze: You can freeze them. They will freeze well for up to 3 weeks.

To Reheat: These mushrooms can go from the freezer to reheating in the oven. Preheat the oven to 350 degrees F (180C). Place frozen caps on a baking dish and bake until they are completely warm, about 15 minutes or so. And serve.

Additional recipes for easy appetizers…

• Easy Roasted Artichoke Hearts with Lemon-Garlic Aioli
• Spinach and Kale Bites
• Baked Artichoke and Spinach Dip (Houston’s Copycat)
• Easy Caprese Skewers
• Easy Marinated Olives Recipe

Thanks for Pinning!

That’s it friends? If you try our gluten-free stuffed mushrooms, let us know and leave a comment below. We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too! 

For more delicious ideas and recipes…follow us on INSTAGRAM, PINTEREST, and FACEBOOK.

And, don’t forget to enter your email in our ‘Subscribe Box’ and be the first to get our recipes “FREE” every time we post, and reminders of great older ones too. 

Thanks for stopping by…

Happy and Healthy Life! 🙂

xo anna and liz