Pregnancy Friendly Gluten Free Garlic Parmesan Stuffed Mushrooms
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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
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday 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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