Gluten Free Stuffed Mushrooms

Gluten Free Stuffed Mushrooms by 2sistersrecipes.com

Gluten Free Stuffed Mushrooms are bite-size, very light, and rich in flavor. These stuffed mushroom caps are loaded with a mixture of chopped mushroom stems, pancetta, onions, garlic, olive oil, and pecorino cheese. Then baked until tender, golden brown, and crispy on top. Low-carb, keto-friendly, and deliciously tasty! They’ll make a great little appetizer for family and friends.

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.

Also, 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. Perfect for those who are allergic to gluten or have celiac disease.

How to Make Gluten Free Stuffed Mushrooms?

For this recipe, you will only need to finely chop the onion, some garlic, and 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!

Holding one stuffed mushroom before it is baked in the oven.  by 2sistersrecipes.com

Ingredients Needed for GF Stuffed Mushroom Recipe:

  • 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

Notes and Tips for Success…

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

*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. Then drain in a colander.

4 photos with steps to clean mushrooms in a white bowl, in a small sink.  by 2sistersrecipes.com

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.

photos showing how to remove the stems from each mushroom and setting them on a baking sheet.  by 2sistersrecipes.com

Directions 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 photos of finely chopped mushrooms and pancetta cooking in a skillet. by 2sistersrecipes.com

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.

A silver bowl with all the ingredients for stuffing, and holding one stuffed mushroom cap. by 2sistersrecipes.com

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

A baking sheet with stuffed mushroom caps. by 2sistersrecipes.com

5. BAKE for 35 to 40 minutes. Remove and serve.

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.

Or 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.

ENJOY!!

Additional recipes for easy appetizers…

Yield: 25 to 27 mushroom caps

Gluten Free Stuffed Mushrooms

Gluten Free Stuffed Mushrooms by 2sistersrecipes.com

Gluten Free Stuffed Mushrooms are bite-size, very light, and rich in flavor. An easy and tasty appetizer your family and friends will love! Low-carb, keto-friendly, gluten-free, and totally delicious.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 2 baskets (10 ounces, each) of white button mushrooms - rinsed, stems removed, and finely chopped
  • 1 small onion - finely chopped
  • 4 garlic cloves - finely chopped
  • 3 Tbsp. grated pecorino cheese
  • 2 Tbsp. chopped Italian parsley
  • 1/4 tsp. salt
  • freshly cracked black pepper - about 25 turns (finely cracked)
  • 4 ounces of uncured chopped pancetta - saute until cooked
  • 3 Tbsp. extra virgin olive oil
  • Optional: 2 Tbsp. shredded (or grated) Parmesan cheese, for topping
  • cooking spray

Instructions

1. TO CLEAN and PREPARE MUSHROOMS: 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 the mushrooms, submerging them to help rinse off the soil. 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. Set the stems on a cutting board, and the hollowed caps aside.

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

4. Finely chop the stems 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).

5. NEXT, in the skillet, toss in chopped pancetta and saute on moderate heat until cooked about 3 to 4 minutes. Use a slotted spoon to scoop up the pancetta and transfer it to the mixing bowl.

6. 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.

STUFF The MUSHROOM CAPS: Use a teaspoon to stuff each mushroom cap. Transfer onto the prepared baking sheet. Continue until all the caps are fully stuffed.

Optional: Sprinkle with shredded parmesan cheese over each cap.

BAKE for 35 to 40 minutes, until the caps are tender and golden brown.

Remove and transfer to a serving platter and serve.

yields: 25 to 27 stuffed mushroom caps

Nutrition Information:

Yield:

5 to 7 servings

Serving Size:

4 mushroom caps

Amount Per Serving: Calories: 166Total Fat: 13.9gCarbohydrates: 3.1gFiber: .7gSugar: 1.1gProtein: 8.4g

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Gluten Free Stuffed Mushrooms by 2sistersrecipes.com

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! 

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Happy and Healthy Life! 🙂

xo anna and liz

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