These Gluten-Free Stuffed Mushrooms have become a staple in our home for every occasion, not just a special occasion! No one even knows this gluten-free appetizer is even gluten free! This easy recipe takes only 20 minutes to prepare. The creamy filling with a kick really makes this recipe oh so delicious.
If you are like me, you love tasty appetizers! It really can elevate any meal. While this easy appetizer has become a go to in our home, we have many favorite appetizer on my blog like my Vegan French Onion Dip, Dairy Free Crab Dip, Gluten Free Pigs in a Blanket, Gluten Free Salmon Cakes, Gluten-Free Crab Cakes, Air Fryer Potato Skins, and my Crockpot Gluten Free Mac and Cheese.
Jump to:
- Why I Love This Perfect Appetizer
- Gluten-Free Stuffed Mushrooms Recipe Ingredients
- Recipe Substitutions and Variations
- Recipe Instructions
- Recipe Equipment
- Recipe Tips and Tricks
- Recipe FAQ
- Are you interested in a list of my go to healthy alternatives?
- Other Gluten Free Appetizer Recipes
- Gluten-Free Stuffed Mushrooms
Why I Love This Perfect Appetizer
- This recipe is naturally gluten free, soy free, low carb, and egg free. It can be made paleo and dairy free as well!
- Once you make this recipe for your guests, it will become a highly requested item at any dinner party! It is always a crowd favorite.
- My stuffed mushroom recipe makes for the best kind of finger foods.
- These sausage-stuffed mushrooms can be made with just about any kind of meat. The stuffing ingredients are versatile!
- You can even make this savory appetizer as your main course if you use portabella mushrooms.
- The delicious cream cheese filling is what truly makes this great appetizer.
Gluten-Free Stuffed Mushrooms Recipe Ingredients
- Baby bella mushrooms-I have found baby bellas are perfect for this recipe but any kind of mushrooms should work. White button mushrooms are also my go to.
- Cream cheese-this makes for the creamy cheesy filling.
- Ground chicken-My go to meat for this recipe.
- Paprika, onion powder, garlic powder and sea salt-For flavor.
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Cheese-You can add in cheese to make your mushroom filling even more flavorful! Any kinds of cheese will work. A few go to’s are parmesan cheese, goat cheese and mozzarella cheese. If you are dairy free and like that cheese like filling, you can also use nutritional yeast.
- Cream cheese-If you are dairy free like I am, you can use vegan cream cheese instead of regular.
- Filling-Our go to in our home is the ground chicken, but you can also use italian sausage or pork.
- Gluten-free breadcrumbs-The bread crumbs be added on top to get an extra crunch!
- Fresh herbs-Totally optional but can be fun to serve!
- Red pepper flakes-To garnish.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Recipe Equipment
- Frying pan to make the filling in.
- Large mixing bowl.
- Sheet pan. I love this Caraway non-toxic sheetpan.
Recipe Tips and Tricks
- Tip #1: Make sure your clean mushrooms are dry before you stuff them! Use paper towels to make sure they are dry and remove any excess water. You do not want much moisture on the mushrooms otherwise they will get soggy.
- Tip #2: If you want your mushrooms slightly golden brown on top, kick the oven up to the broiler setting for the last 2 minutes.
Recipe FAQ
This recipe lasts for up to 5 days in the fridge in an airtight container. If you are storing them, be sure to seperate the mushroom layers with parchment paper so they do not stick together when stoved.
Mushrooms are really dirty vegetable because they are found in the ground. They tend to hold a lot of dirt so it is essential you clean them. That said, they also absorb a lot of moisture. If you are stuffing them with something, you need to pat dry the mushrooms to ensure all of the water is removed or else your mushrooms will come out soggy.
Yes! Absolutely. You can reheat them in the oven at 350 degrees F for 10 minutes or stuff them and cook them off when you are ready to serve.
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below
Other Gluten Free Appetizer Recipes
Gluten-Free Stuffed Mushrooms
Equipment
- Sheet tray
- Pan To cook the ground chicken in
- Large mixing bowl
Ingredients
- 1 pound ground chicken
- 15 baby bella mushrooms washed and stems removed. mushrooms should be patted dry
- 8 ounces cream cheese I use dairy free cream cheese
- 1/2 tsp paprika less if you like less spice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F. Add the ground chicken and spices to the stove top in a pan on medium heat. Cook for the meat until it is well cooked throughout, all pieces are broken up and it is no longer pink.
- Next, once the meat is done, add the meat and cream cheese to a large bowl and mix.
- Add the mushrooms to a sheet pan and stuff each mushroom with the filling. I like to use a small cookie scoop for this. Bake in the oven for 20 minutes.
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