Gluten Free Sweet-and-Spicy Tomato Basil Stuffed Mushrooms with Honey Chile Glaze

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Sweet-and-Spicy Tomato Basil Stuffed Mushrooms with Honey Chile Glaze

Cremini caps get loaded with a savory-sweet filling of blistered cherry tomatoes, fresh basil, garlic, and melty Parmesan, all bound together into a scoopable mixture that packs into every mushroom perfectly. A brushed-on honey chile glaze caramelizes in the oven, giving each bite a sticky, spicy-sweet edge against the tender, juicy mushroom underneath. They bake up golden and glossy, with just enough heat from sriracha to keep things interesting without overpowering the basil and tomato. Finished with a scattering of fresh basil and a little extra Parmesan, these are the kind of appetizer that disappears off the platter fast. Whether you're serving them for a weeknight snack or a party spread, this is a solid pick to add to a gluten free appetizer lineup.

About Fig

Fig 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

For the mushrooms

18 large cremini or baby bella 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
2 tbsp olive oil, divided
¼ tsp salt
¼ tsp black pepper

For the filling

3 cloves garlic, minced
¼ tsp red pepper flakes
½ cup cherry tomatoes, finely diced
¼ cup fresh basil leaves, finely chopped
½ cup panko breadcrumbs
¼ cup grated parmesan cheese
1 oz cream cheese, softened
½ tsp salt

For the honey chile glaze

3 tbsp honey
1 tbsp sriracha
1 tsp rice vinegar
¼ tsp garlic powder

For serving

2 tbsp fresh basil, thinly sliced (optional)
1 tbsp grated parmesan cheese (optional)

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. Toss the mushroom caps with 1 tbsp of the olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then arrange them gill-side up on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!