This is my family’s favorite holiday appetizer!
These gluten-free stuffed mushrooms are filled with a sausage cream cheese filling and topped with gluten-free breadcrumbs!
No matter how many I make they disappear fast!
There’s something about stuffed mushrooms that feels so fancy. Most people don’t eat them often, so when you do, you know it’s a special occasion!
And though traditional stuffed mushrooms are made with gluten-containing breadcrumbs, this recipe makes the simple switch to gluten-free breadcrumbs. The result is delicious, gluten free stuffed mushrooms that your guests will be fighting to finish off!
I love making these mushrooms as tasty appetizers or a side dish for the holidays. They pair perfectly with holiday dishes like turkey, ham, steak, mashed potatoes, salad, and more.
But there’s no reason you have to save this dish for Thanksgiving or Christmas. It’s easy enough that you could whip it up for a weeknight meal, too!
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Why You’ll Love this Recipe
- Savory and flavorful
- Delicious cream cheese filling
- Topped with crisp gluten-free breadcrumbs
- Great for holiday parties
For more gluten-free appetizers, try deviled egg with relish, hot artichoke dip, dairy-free artichoke dip or gluten-free soft pretzels. We also love these bacon wrapped dates!
For more holiday recipes, try this gluten-free stuffing, gluten-free pumpkin pie and gluten-free gravy.
Ingredients You’ll Need
Here’s what you’ll need to make these irresistible stuffed mushrooms:
- Mushrooms: I like to use Baby Bella mushrooms or brown mushrooms for this recipe (they have more flavor), but white button mushrooms or white mushrooms will work too.
- Gluten-free breadcrumbs: I always opt for gluten-free Panko breadcrumbs, which have a light, crispy texture and larger surface area than traditional breadcrumbs. You can also make gluten-free breadcrumbs!
- Parmesan: Use freshly grated Parmesan cheese for the best results and flavor!
- Butter: Butter adds richness and flavor to this recipe, so don’t skimp! You could also use olive oil, instead.
- Sausage: I like to use regular ground pork sausage for this recipe. If you buy pork sausage or Italian sausage in the casing, you can simply cut open the casing before browning the sausage.
- Onion: Yellow onion offers a great mild flavor for this recipe, but you can use a white onion too.
- Garlic: Sauteed garlic adds essential flavor to the mushroom stuffing. Fresh cloves are best!
- Cream cheese: Soften the cream cheese and cut into cubes for easy blending into the other ingredients.
- Spices: You can use dried basil and parsley or fresh herbs for these mushrooms.
How to Make this Mushroom Recipe
- Preheat the oven to 400F. Grease a baking sheet with nonstick cooking spray or line it with parchment paper.
- Next, carefully remove the mushroom stems and clean the caps with dry paper towels. Carefully brush the dirt from the mushrooms.
- Line the mushrooms hole-side up on the greased baking sheet.
- Brush the mushroom caps with the melted butter, set aside.
- In a large skillet, add the sausage, onion and garlic. Cook over medium heat, breaking up the sausage and cooking until no longer pink and the onion is tender, about 8-10 minutes.
- Add cream cheese and Parmesan cheese; cook and stir until melted.
- Remove from the heat and stir bread crumbs, basil, parsley, pepper and salt into the mushroom mixture.
- Spoon sausage mixture into mushroom caps. Sprinkle with a little more Parmesan cheese, if desired.
- Bake, uncovered, for 20 minutes or until mushrooms are tender and golden brown.
- Serve and enjoy!
Storage Instructions
These gluten free stuffed mushrooms are best enjoyed shortly after baking, but they can be stored in an airtight container for a few days afterward. Keep in the fridge and then microwave for a few seconds when ready to eat.
FAQs
It’s best not to wash mushrooms before stuffing them. Since mushrooms tend to soak up water easily, washing them with water could make them soggy. Instead, use a dry cloth to gently rub them clean.
You can avoid soggy stuffed mushrooms by not rinsing them in water before stuffing. (Use a dry cloth to clean them, instead.) Baking at a high temperature of 400 degrees also helps the mushrooms bake without releasing too much moisture.
Stuffed mushrooms are a perfect appetizer for a holiday meal, or as a side dish to steak, chicken, turkey, or pork. You can also serve stuffed mushrooms with soup, mashed potatoes, salad, meatballs, and more.
Expert Tips & Tricks
- Do not wash mushrooms. Mushrooms are like sponges and will soak up excessive amounts of water, so it’s better to clean them with a dry cloth.
- Stuff mushrooms generously. The mushroom filling tends to shrink down as it bakes, so don’t be afraid to stuff your mushrooms generously.
- Top with extra herbs. Once your mushrooms are done baking, consider adding extra fresh basil or parsley on top. This will give them a more professional look!
MORE GLUTEN-FREE APPETIZERS
I hope you love this recipe as much as we do! If you try these stuffed mushrooms, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Stuffed Mushrooms (Family Favorite!)
Ingredients
- 30 large mushrooms about 24 ounces
- 3 tablespoons butter melted
- 1 pound bulk pork sausage
- 1/4 cup finely chopped onion
- 1 garlic clove minced
- 1 package 8 ounces cream cheese, cut into cubes
- 1/4 cup shredded Parmesan cheese
- 1/3 cup gluten-free bread crumbs I use Ian's Panko
- 2 teaspoons dried basil
- 1 teaspoon dried parsley flakes
- ¼ teaspoon pepper
- Pinch of salt
Instructions
- Preheat the oven to 400F. Grease a baking sheet with nonstick cooking spray or line it with parchment paper.
- Next, carefully remove the stems from the mushroom caps and clean the caps with dry paper towels. Carefully brush the dirt from the mushrooms.
- Line the mushrooms hole-side up on the greased baking sheet.
- Brush the mushroom caps with the melted butter, set aside.
- In a large skillet, add the sausage, onion and garlic. Cook over medium heat, breaking up the sausage and cooking until no longer pink and the onion is tender, about 8-10 minutes.
- Add cream cheese and Parmesan cheese; cook and stir until melted.
- Remove from the heat and stir in bread crumbs, basil, parsley, pepper and salt.
- Spoon sausage mixture into mushroom caps. Sprinkle with a little more parmesan cheese if desired.
- Bake, uncovered, for 20 minutes or until mushrooms are tender.
- Serve and enjoy!
Notes
- Stuff mushrooms generously. The mushroom filling tends to shrink down as it bakes, so don’t be afraid to stuff your mushrooms generously.
- Top with extra herbs. Once your mushrooms are done baking, consider adding extra fresh basil or parsley on top. This will give them a more professional look!
These look fancy but they’re actually easy to make! This is definitely our new favorite at home, they’re perfect.
These were the first to go at our girl’s night! So delicious!
I’m so glad you enjoyed them!
I couldn’t eat these fast enough, they were so good! Easy directions too.
Can you make these 2 days in advance?
Yes that will work great! You can make them 2 days in advance and bake when you need too!
My family loved these! Such a great fun snack for movie night. (And I snuck in veggies!)
We loved these! They didn’t last long at all. Next time I will double the recipe!
I tried making these before thanksgiving so that I am more familiar with the recipe. These are sure to impress at the thanksgiving meal because they flew off the plate at home! Thanks for posting!
Looking forward to making these!! Im expecting 5 stars 😉
First-2 things. You can wash Mushrooms and they are fine. and I usually mince the stems and add them to the stuffing…