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Stuffed Mushrooms

Healthy, gluten free, stuffed mushrooms can be an appetizer or a side. This recipe can, optionally, be made dairy free by substituting non-dairy parmesan cheese.
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Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

Vegetables, Herbs and Spices

  • 12 large mushrooms, brushed clean, stems removed and saved for stuffing
  • ½ cup baby spinach, finely chopped
  • ½ medium vidalia sweet onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup sundried tomatoes, finely chopped
  • 2 TB flat leaf parsley, chopped
  • ⅛ tsp sea salt
  • Pinch black pepper

Other Ingredients

  • 2 tsp extra virgin olive oil
  • 3 TB gf breadcrumbs
  • 3 TB grated parmesan cheese
  • 2 oz cream cheese, optional for more creaminess
  • 2 TB pecans, chopped as topping (optional)

Instructions
 

  • Preheat oven to 325 degrees. Brush stainless steel baking sheet or glass pan with 1 teaspoon of olive oil.
  • Remove the stems from the mushrooms and add stems into a food processor.
  • Place the mushroom caps on the baking sheet or glass pan and bake for 12 minutes.
  • Finely chop the mushroom stems in the food processor.
  • Heat the remaining teaspoon of olive oil in a skillet on medium heat. Add the mushroom stems to the skillet.
  • Add spinach, onion, sundried tomatoes and garlic into the food processor and finely chop. Add all of the ingredients into the skillet, with the mushrooms, and saute until the spinach wilts (approximately 6 minutes).
  • Turn off the heat and add the parsley, sea salt, pepper and 2 TB of the parmesan cheese and stir.
  • Optionally, add 2-3 ounces of cream cheese to the stuffing mix to make the stuffing creamier.
  • Take the mushrooms out of the oven and preheat the broiler.
  • Toast 1-2 pieces of gluten free bread and cool off.
  • Add the mushroom stuffing mix evenly among all the mushroom caps.
  • Place the toasted bread into the food processor and blend into bread crumbs.
  • Mix the gluten free bread crumbs and remaining parmesan cheese and top each mushroom. Broil until golden brown, approximately 2-3 minutes.
  • Optional: Top with chopped pecans.
  • Serve warm.

Notes

Adapted from Valerie Bertinelli's Stuffed Mushrooms recipe on Food Network.