Hi everyone,
This in my favorite gluten free stuffed mushrooms recipe. It can easily be made vegan by leaving out the Parmesan cheese, or substituting it with a vegan cheese option. They can be made as a beautiful appetizer for a party, or eaten as a meal with a green salad or veggies on the side. This is a simple recipe that cooks quickly, so you’ll be enjoying them in no time!
- 50 Mushroom caps, (Silver dollar size) brushed and stems removed
- 2 cups chopped mushroom stems
- ¾ cup chopped celery,
- 2 cups chopped onion,
- 1 cup chopped red pepper
- 3 Tbs. chopped garlic
- ½ cup red wine, plus another ¼ cup for cooking
- 2 Tb Tamari
- 1 t. thyme
- ½ cup chopped parsley
- ½ cup chopped walnuts
- ¼ cup olive oil
- S & P to taste
- 1 cup GF bread crumbs
- ¼ cup Parmesan cheese
- Sauté onions in olive oil
- When translucent, add celery. After 5 minutes, add garlic, peppers and chopped mushroom stems.
- Add walnuts, parsley, thyme, tamari and ½ cup of the red wine.
- Add the GF breadcrumbs and parmesan cheese. Add S & P to taste
- Stuff mushroom caps with filling.
- Grease a baking pan or cookie sheet with butter or oil. Pour remaining ¼ cup of wine around mushrooms and put a small, thin, pat of butter on top of each mushroom, so it will melt as it cooks, and baste the mushroom. Bake at 375 degrees for 20 minutes.
- Serve immediately!
Step by Step Instructions:
Sauté onions in olive oil
When translucent, add celery. After 5 minutes, add garlic, peppers and chopped mushroom stems.
Add walnuts, parsley, thyme, tamari and ½ cup of the red wine.
Add the GF breadcrumbs and parmesan cheese. Add S & P to taste
Stuff mushroom caps with filling.
Grease a baking pan or cookie sheet with butter or oil. Pour remaining ¼ cup of wine around mushrooms and put a small, thin, pat of butter on top of each mushroom, so it will melt as it cooks, and baste the mushroom. Bake at 375 degrees for 20 minutes.
Serve immediately!
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