Gluten Free Stuffed Mushrooms
These gluten free stuffed mushrooms are the perfect party appetizers. They're sneakily easy to make and guaranteed to impress every guest!
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Servings: 12
Calories: 78kcal
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
Serving: 1g | Calories: 78kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 2mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.3mg