Gluten Free Garlic Parmesan Stuffed Mushrooms
These stuffed mushrooms are the kind of appetizer that disappears from the platter before you even sit down — rich, garlicky, and bubbling with a creamy parmesan filling that feels genuinely indulgent. The secret is sautéing the reserved mushroom stems until golden before folding them into the cream cheese mixture, which adds a deep, savory layer that makes every bite more complex. A crispy topping of gluten free breadcrumbs mixed with the remaining parmesan and olive oil gives you that satisfying crunch without any wheat in sight. Stuffed mushrooms can be a minefield when store-bought versions or restaurant preparations sneak in regular breadcrumbs, but this recipe keeps everything straightforward and safe from the start. The filling comes together in one bowl, the topping takes about thirty seconds to mix, and the oven does the rest in under twenty minutes. At six servings, this is the perfect crowd-pleasing starter for a dinner party or holiday spread where not everyone eats the same way. Serve them straight from the oven while the edges are still bubbling and the tops are a deep, toasty gold.
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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
- 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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