Low Sodium Gluten Free Garlic Parmesan Stuffed Mushrooms

Total time42 min

Prep time20 min

Cook time22 min

Low Sodium Gluten Free Garlic Parmesan Stuffed Mushrooms

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Ingredients

6 servings

20–24 cremini mushrooms (about 1.5 lb), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

8 oz cream cheese, softened
¾ cup parmesan cheese, finely grated, divided
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
½ tsp dried italian seasoning
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the topping

⅓ cup gluten free breadcrumbs
1 tbsp olive oil

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Finely chop the reserved mushroom stems. Heat 1 tbsp olive oil in a small skillet over medium heat until shimmering. Add the chopped stems and cook, stirring occasionally, until the moisture has evaporated and the stems are golden at the edges, about 5–6 minutes. Remove from heat and let cool slightly.

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