Gluten Free Sausage Stuffed Mushrooms
These stuffed mushrooms are the kind of appetizer that disappears from the platter before you even sit down — savory, creamy, and just a little spicy from the red pepper flakes. Meaty cremini caps are loaded with a rich filling of Italian sausage, cream cheese, Parmesan, and fresh parsley, then finished with a golden, crispy breadcrumb topping. The key to keeping this recipe completely wheat-free is swapping in certified gluten free breadcrumbs, which deliver that satisfying crunch without any compromise on texture or flavor. Stuffed mushroom recipes can be sneaky when it comes to hidden gluten in sausage casings or fillers, so using bulk Italian sausage and checking your labels makes all the difference here. Everything comes together in one skillet before going into the oven, which means minimal cleanup and maximum payoff. At 400°F, the caps turn perfectly tender while the filling bubbles and the topping crisps up to a gorgeous golden brown in under 25 minutes. This recipe makes 18 stuffed mushrooms — plenty for a crowd of six to snack on before the main event.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 18 large cremini or button mushrooms (about 1.5 lb), stems removed and reserved
- 1 tbsp olive oil
- ¾ lb bulk italian sausage (pork or chicken), casings removed if needed
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 4 oz cream cheese, softened
- ⅓ cup grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp gluten free breadcrumbs
For serving
- 1 tbsp olive oil, for drizzling
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil. Finely chop the reserved mushroom stems.
- 2
Arrange the mushroom caps gill-side up on the prepared baking sheet. Brush or rub the outside of each cap lightly with the 1 tbsp olive oil.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!