I was looking for side side recipes when I came across stuffed mushrooms. These are surprisingly simple to make. I’m almost embarrassed to admit that these had flown under the radar for so long. BUT NOT ANYMORE! These are sooo simple to make and everyone loves them.
I decided to adapt the recipe a little to accommodate a gluten free diet. With this recipe, I used unseasoned Gluten Free breadcrumbs. Which turned out great. I got the plain gluten free breadcrumbs as is, and added my own seasoning.The Italian Seasoned pre-mixed breadcrumbs were too salty from the added cheese and salt for seasoning. Gluten free anything is usually hard to pull off, but these flew under the radar at my recent family gathering. I think it has to do with the fact that the breadcrumbs are intended to be hard and grainy so there isn’t an unexpected and identifiable texture issue that most gluten free foods have.
Stuffed Mushrooms
Ingredients
- 15-20 Mushrooms white or brown but about 2 inches in diameter - baby bella mushrooms
- 4 TBSP Parsley
- 1 Cup Pecorino Romano Cheese
- 4 TBSP Olive oil
- 4 cloves garlic finely chopped
- 1 Cup Gluten Free Breadcrumbs plain
- 1 tsp Black Pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried basil
Instructions
- Preheat the oven to 400 degrees, prepare a greased aluminum foil lined baking pan
- Prepare the filling - combine the breadcrumbs, olive oil, parsley, pecorino romano cheese, and spices in a small bowl until evenly distributed.
- Wash the mushrooms thoroughly and then core the stems so there is a divot in the bottom of the mushroom
- Fill the divot with the breadcrumb filing
- Bake in the oven at 400 for 15-20 mins, until melted around the edges and brown on top
- Serve and Enjoy
