Gluten-Free Stuffed Mushrooms
Easy Gluten-Free Stuffed Mushroom room that makes for the best appetizer for any occasion.
Servings: 15 mushrooms
Calories: 102kcal
Cost: $10
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.
Notes
Servings: This recipe yields approximately 15 bites.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Storage: You can store this recipe in the fridge for up to 5 days in an airtight container. I like to reheat in the air fryer or oven at 350 for 5-10 minutes.
Nutrition
Serving: 1mushroom | Calories: 102kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 271mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.4mg