Anti Inflammatory Gluten Free Garlic Parmesan Stuffed Mushrooms
Total time42 min
Prep time20 min
Cook time22 min
5.0(28)
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Learn more →Ingredients
6 servings
- 20–24 cremini mushrooms (about 1.5 lb), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 8 oz cream cheese, softened
- ¾ cup parmesan cheese, finely grated, divided
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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