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These gluten free stuffed mushrooms are the perfect party appetizers. They’re sneakily easy to make and guaranteed to impress every guest!
Gluten-free, dairy-free, and vegan inside and out, every guest can grab one (or three—we won’t snitch) of these stuffed mushrooms without a second thought.
You’ll be surprised how much flavor this finger food packs with just a few ingredients. The filling?
Just mushroom stems, sun-dried tomatoes, and walnuts! The rest of the ingredients are already in your pantry.
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Mushrooms are one of the most versatile meat substitutes out there. Just take a look at these breaded mushrooms and vegan stuffing!
Why You’ll Love This Gluten Free Stuffed Mushrooms Recipe
- These gluten-free stuffed mushrooms are also dairy-free and vegan-friendly!
- You only need simple pantry ingredients to make this gluten free stuffed mushroom recipe.
- Savory, garlicky, and easy to make, these gluten free dairy free stuffed mushrooms are the perfect appetizer or side for any gathering.
Ingredients And Substitutions
For the stuffed mushrooms:
Baby Bella mushrooms – You can use white button mushrooms or cremini mushrooms in a pinch.
Olive oil – For cooking the aromatics. Butter will also be tasty if you don’t mind non-vegan gluten free stuffed mushrooms.
Onion and garlic cloves – They make a flavorful and aromatic base for the filling. We used white onion and fresh garlic, but yellow onion and jarred garlic work just as well.
Walnuts – For these hearty, crispy GF stuffed mushrooms, we used walnuts instead of traditional breadcrumbs. You can also use chopped cashews, sunflower seeds, or pine nuts!
Dried tomatoes – For a well-rounded filling. Roasted red peppers will also be tasty.
Parsley – Feel free to experiment with fresh and dried herbs! Dried basil is another option for the mushroom mixture.
Salt and black pepper –We’re keeping the seasonings simple in this gluten-free mushrooms recipe.
What else can you add to the stuffing mixture? Ground sausage, drained frozen spinach, and maybe some vegan parmesan cheese would be great!
For the dressing:
Extra virgin olive oil and red wine vinegar –A simple vinaigrette is the perfect finishing touch for these gluten and dairy free stuffed mushrooms.
Garlic – For the best flavor, use fresh garlic in the dressing.
Lemon zest – The added zing brightens up the garlicky vinaigrette!
Parsley – The fresh herbs to add are up to you. These tasty appetizers will go well with thyme!
Salt and black pepper – The dressing for these vegan gluten free stuffed mushrooms will also work well with a bit of heat. Try adding a pinch of red pepper flakes!
Tips For Making This Recipe
Clean Your Mushrooms Well
To prevent mushy stuffed mushrooms, avoid soaking them in water. Instead, wipe them with a damp paper towel and pat dry.
De-Stem Mushrooms Like a Pro
Hold the cap with one hand, then use your other hand to twist the mushroom stem off. You can also scoop out the stems with a spoon!
Make-Ahead and Storage
Store any leftover gluten-free stuffed mushrooms in an airtight container in the fridge for up to 3 days. You can also assemble them the night before and bake them the next day.
Gluten-Free Stuffed Mushrooms Recipe FAQs
Are mushrooms gluten free?
Yes, mushrooms are gluten-free!
How to keep stuffed mushrooms from getting soggy?
Do not soak the mushrooms when you clean them, and make sure the filling isn’t too wet. You can also pre-bake the cleaned mushrooms, cavity-side down, for 5 minutes before stuffing them.
What to serve with stuffed mushrooms?
These gluten free dairy free stuffed mushrooms make the perfect appetizer (or side) for garlic butter steak bites, hash brown potato soup, or quinoa black bean salad!
What to do with leftover stuffed mushroom filling?
Got leftover filling from this gluten free stuffed mushroom recipe? You can add it to these Instant Pot egg bites or Marry Me chicken pasta sauce.
Can I freeze stuffed mushrooms?
Absolutely! I recommend freezing the gluten-free stuffed mushrooms before baking. Store them in a freezer-safe container for up to 3 months. Thaw before baking or extend the cooking time if baking from frozen.
More Delicious Appetizers
- Accordion Potatoes
- Air Fryer Corn Ribs
- Sausage Balls with Cream Cheese
- Deviled Eggs with Relish
- Bacon Wrapped Smokies with Brown Sugar and Butter
I found this recipe for Truffled Mushroom Pate that I HAVE to try!
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Gluten Free Stuffed Mushrooms
Ingredients
For the stuffed mushrooms:
- 12 pcs Baby Bella mushrooms
- 2 tbsp olive oil
- 1 pc onion, chopped
- 5 tsp garlic, minced
- 2 tbsp walnuts, chopped
- 2 tbsp dried tomatoes,
- 2 tbsp parsley chopped
- Salt to taste
- Black pepper to taste
For the dressing:
- 5 tbsp olive oil
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp lemon zest
- 3 tbsp parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Remove the mushroom stems and finely chop them. Preheat the oven to 350°F.
- Heat olive oil in a pan. Add the onion and garlic. Saute for a few minutes, then add the chopped mushroom stems. Cook for 3 minutes.
- Transfer the mixture to a bowl. Add the walnuts, dried tomatoes, and parsley. Season with salt and pepper.
- Stuff the mushrooms with the filling. Bake for 15 minutes.
- For the dressing, combine the olive oil, red wine vinegar, garlic, lemon zest, and parsley. Season with salt and pepper.
- Pour the dressing on top of the stuffed mushrooms before serving. Enjoy!
Notes
- To prevent mushy stuffed mushrooms, avoid soaking them in water. Instead, wipe them with a damp paper towel and pat dry.
- Hold the cap with one hand, then use your other hand to twist the mushroom stem off. You can also scoop out the stems with a spoon!
- Store any leftover gluten-free stuffed mushrooms in an airtight container in the fridge for up to 3 days. You can also assemble them the night before and bake them the next day.
Nutrition
PIN FOR LATER!
