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These easy Gluten-Free Stuffed Mushrooms are stuffed with a delicious, creamy spinach and artichoke mixture and taste just like the classic dip!
Gluten-Free Stuffed Mushrooms
Stuffed mushrooms are a classic appetizer that’s always a hit at parties. This gluten-free appetizer recipe takes a tasty flavor combo that’s usually served as a dip and uses it as a filling for gluten-free stuffed mushrooms. You will love the combination of spinach, artichokes, onions, cream cheese, and Parmesan cheese!
These gluten-free stuffed mushrooms make a great party appetizer but are also satisfying enough to be a vegetarian meal on their own. Yes, they’re that good!
Be sure to read the instructions and recipe notes in full before you get started. This is a recipe that moves quickly so you’ll want all of your ingredients ready to go before you start cooking.
Ingredients for Gluten-Free Stuffed Mushrooms
- Mushrooms: Both white or cremini mushrooms work well for this recipe. Just make sure to select firm mushrooms.
- Spinach: Thaw and thoroughly drain frozen chopped spinach. Frozen spinach will mix better with the other ingredients than fresh, firm spinach leaves.
- White Onion: A small- to medium-sized white onion is enough for this recipe. The white onion gives a sharper flavor than a yellow onion.
- Marinated Artichoke Hearts: You’ll find these packaged in a jar or can with a marinade. Drain the artichokes first before measuring out the 3 ounces needed in this recipe.
- Unsalted Butter: For sautéing the vegetables and aromatics. You can substitute with 2 tablespoons of extra virgin olive oil if you’d like, but the butter gives the filling a richer flavor.
- Garlic: Adds extra flavor.
- Salt: Enhance the other ingredients.
- Pepper: Adding a slight flavor boost.
- Cream Cheese: Gives the filling its creamy texture.
- Parmesan Cheese: Adds flavor and texture.
- Gluten-Free Breadcrumbs: Helps hold the filling together and add a nice crunch to balance out the creamy filling.
How to Make Gluten-Free Stuffed Mushrooms
- Preheat oven to 350°F. Wipe the dirt off the mushrooms, remove the stems, and scoop out the middles to form a bowl. (photo 1)
- Place the mushrooms on the parchment-lined baking sheet lined with the scooped side facing up. (photo 2)
- Chop the mushroom stems into small pieces (photo 3)
- Sauté the stems, spinach, onion, artichoke, butter, garlic, salt, and pepper until slightly softened. (photo 4)
- Stir in the cream cheese and Parmesan cheese and heat until melted. (photo 5)
- Remove from heat and stir in 2 tablespoons of the gluten-free breadcrumbs.
- Fill each mushroom “bowl” with the prepared filling. (photo 6)
- Gently press the filled side of each mushroom cap into the remaining breadcrumbs. (photo 7)
- Bake in the oven for 20 minutes. Serve hot. (photo 8)
Tips for Making the Best Gluten-Free Stuffed Mushrooms
- Make the thawed chopped spinach is thoroughly drained. The easiest way to do so is to place the thawed spinach in a fine mesh strainer and push it down to squeeze out that excess water.
- All of the filling ingredients should be finely chopped so that they fit well into the mushroom caps.
- Choose firm, medium-sized mushrooms. You want these big enough to stuff but small enough to be finger food still. Firm mushrooms will hold up to being scooped than mushy, soft mushrooms.
- It’s important to cut the cream cheese into small chunks so it melts into the mixture faster. You want this to melt fairly quickly so the other ingredients don’t start to burn.
- While sautéing items in the frying pan, stir the mixture often so that it doesn’t burn or get stuck to the bottom of the pan.
Why Can Stuffed Mushrooms Get Watery?
Mushrooms soak up water like a sponge so be sure to dry the mushrooms really well if you wash them. If the mushrooms soak up too much water, they’re going to leak and get mushy as they cook.
We recommend using a dry cloth to wipe them off rather than washing the mushrooms.
Can I Make Gluten-Free Stuffed Mushrooms Ahead of Time?
Yes, you can remove the stems from the mushrooms and make the filling ahead of time. Put the filling in a sealed food-safe container in the fridge for up to 24 hours until you’re ready to stuff the mushrooms and bake them.
How to Store Stuffed Mushrooms
These baked gluten-free stuffed mushrooms can be stored in the fridge in an airtight food-safe container for up to 3 days. Keep in mind that these are best eaten fresh before they start to get soggy.
Easy Gluten-Free Stuffed Mushrooms
These gluten-free stuffed mushrooms take your favorite dip and turn it into a fun finger food. With a delicious combination of spinach, artichokes, cream cheese, and Parmesan cheese, you’ll have a hard time not eating this creamy filling with a spoon!
More Gluten-Free Appetizers Recipes to Try!
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Gluten-Free Stuffed Mushrooms
Ingredients
- 20 ounces white mushrooms, or cremini
- 5 ounces drained and chopped frozen spinach
- ½ cup diced white onion, about ½ medium onion
- 3 ounces drained marinated artichoke hearts, chopped
- ¼ cup unsalted butter
- 1 teaspoon minced garlic, about 2 cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, cut into 1-inch cubes
- ½ cup grated Parmesan cheese
- 5 tablespoons gluten-free breadcrumbs, divided
Instructions
- Preheat oven to 350°F.
- Take a dry cloth and wipe the dirt off the mushrooms. Try not to wash them with water as the mushrooms will soak it up and get mushy while baking. Remove the stems and use a small spoon to gently scoop out the middles of the mushrooms to form a bowl. Set aside the stems.
- Line a large baking sheet with parchment paper. Place the mushrooms on the prepared baking sheet with the scoop side facing up. Set aside.
- Chop the mushroom stems into small pieces
- In a large skillet over low-medium heat, sauté the chopped stems, spinach, onion, artichoke, butter, garlic, salt and pepper for 2 to 4 minutes until the onions and mushrooms are slightly softened. Stir often to make sure it’s well mixed and heated evenly.
- Stir the cream cheese and Parmesan into the mixture and heat until both are melted. Again, stir this often so none of the ingredients burn or get stuck to the bottom of the pan.
- Remove from the heat and stir in 2 tablespoons of the gluten-free breadcrumbs. Set the remaining 3 tablespoons.
- Use a small spoon to stuff each mushroom cap. Press the mixture into the “bowl” of each mushroom cap and press down firmly to pack it in. The filling can be overflowing out the top of each mushroom cap.
- Gently press the filled side of each mushroom cap into the remaining breadcrumbs.
- Place the tray of stuffed mushrooms into the oven to bake for 20 minutes. Serve hot.
Notes
- Make the thawed chopped spinach is thoroughly drained. The easiest way to do so is to place the thawed spinach in a fine mesh strainer and push it down to squeeze out that excess water.
- All of the filling ingredients should be finely chopped so that they fit well into the mushroom caps.
- Choose firm, medium-sized mushrooms. You want these big enough to stuff but small enough to still be a finger food. Firm mushrooms will hold up to being scooped than mushy, soft mushrooms.
- It’s important to cut the cream cheese into small chunks so it melts into the mixture faster. You want this to melt fairly quickly so the other ingredients don’t start to burn.
- While sautéing items in the frying pan, stir the mixture often so that it doesn’t burn or get stuck to the bottom of the pan.
- To store: Store leftovers in the fridge in an airtight food-safe container for up to 3 days.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
