Stuffed mushrooms have always held a special place on the holiday table, but these gluten-free stuffed mushrooms are so good that they deserve a spot on any menu, anytime. Filled with a creamy sausage mixture and topped with gluten-free breadcrumbs, these appetizers are sure to disappear quickly, whether it’s a festive celebration or a simple weeknight dinner.
Their rich, savory filling pairs beautifully with a variety of dishes, making them versatile enough for any meal. Plus, they are easy to prepare and offer a fancy feel without the fuss.
Why You’ll Love These Mushrooms
These gluten-free stuffed mushrooms are more than just an appetizer—they’re a crowd-pleaser. Here’s what makes them a favorite:
- Savory and hearty: The sausage and cheese filling is full of flavor.
- Creamy and comforting: Cream cheese gives the stuffing a rich texture.
- Crispy topping: Gluten-free breadcrumbs add a satisfying crunch.
- Perfect for gatherings: Great for holiday parties or weeknight meals.
If you love gluten-free dishes, you might also enjoy other appetizers such as gluten-free bruschetta, baked Brie, deviled eggs with relish, or gluten-free mozzarella sticks. These stuffed mushrooms pair exceptionally well with holiday mains like roast turkey, ham, or mashed potatoes, but they’re just as satisfying alongside a simple salad for dinner.
Ingredients You’ll Need
Gather the following ingredients to make these irresistible stuffed mushrooms:
- Mushrooms: Baby Bella or brown mushrooms work best for their flavor, but white mushrooms or button mushrooms are fine too.
- Gluten-free breadcrumbs: Panko-style breadcrumbs create a light and crisp topping. You can also make your own gluten-free breadcrumbs if preferred.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty flavor.
- Butter: Adds richness to the mushroom caps; olive oil can be used as a substitute.
- Sausage: Ground pork or Italian sausage gives the stuffing a savory base.
- Onion: Yellow onions offer mild sweetness; white onions are also suitable.
- Garlic: Fresh garlic is best for a fragrant and savory touch.
- Cream cheese: Cubed and softened for smooth blending into the filling.
- Herbs and spices: Dried basil, parsley, salt, and pepper enhance the flavor.
Step-by-Step Instructions
1. Prepare the Mushrooms
Preheat your oven to 400°F (200°C) and grease a baking sheet with nonstick spray or line it with parchment paper. Remove the stems from each mushroom and clean the caps with a dry cloth or paper towel to avoid excess moisture. Arrange the mushrooms hole-side up on the prepared sheet and brush with melted butter.
2. Cook the Sausage Filling
In a large skillet, combine the sausage, chopped onion, and minced garlic. Cook over medium heat until the sausage is browned and the onion is tender, about 8-10 minutes.
3. Add Cream Cheese and Parmesan
Once the sausage is cooked, stir in the cream cheese and Parmesan until melted and creamy. Remove the skillet from heat and mix in the breadcrumbs, basil, parsley, salt, and pepper. This mixture will form the rich stuffing for your mushrooms.
4. Fill the Mushroom Caps
Spoon the sausage mixture generously into each mushroom cap. Don’t worry if the filling seems like a lot—it will settle as it bakes. For extra flavor, sprinkle a little more Parmesan on top.
5. Bake Until Golden
Place the stuffed mushrooms in the preheated oven and bake uncovered for 20 minutes, or until the mushrooms are tender and the topping is golden brown. Serve warm for the best flavor and texture..
Irresistible Gluten-Free Stuffed Mushrooms for Any Occasion
- Total Time: 40 min
Ingredients
30 large mushrooms (about 24 oz)
3 tablespoons butter, melted
1 lb ground pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
8 oz cream cheese, cut into cubes
1/4 cup shredded Parmesan cheese
1/3 cup gluten-free breadcrumbs (Panko-style preferred)
2 teaspoons dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Remove mushroom stems and clean caps with a dry cloth. Arrange hole-side up on the baking sheet and brush with melted butter.
- In a large skillet, cook sausage, onion, and garlic over medium heat until sausage is browned and onion is tender, about 8–10 minutes.
- Stir in cream cheese and Parmesan until fully melted and creamy. Remove from heat.
- Mix in gluten-free breadcrumbs, basil, parsley, salt, and pepper.
- Spoon mixture generously into mushroom caps. Sprinkle extra Parmesan on top if desired.
- Bake uncovered for 20 minutes, or until mushrooms are tender and golden brown. Serve warm.
Notes
- Do not wash mushrooms: Clean with a dry cloth to prevent sogginess.
- Stuff generously: Filling shrinks slightly during baking.
- Extra herbs: Garnish with fresh basil or parsley for a professional look.
- Prep Time: 20 min
- Cook Time: 20 min
