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These gluten-free stuffed mushrooms take my favorite dip and turn it into a fun finger food! With a delicious, cheesy stuffing and crisp gluten-free topping, this easy recipe is perfect for any party or gathering. I love how the stuffing comes together quickly, and it can even be prepped ahead of time for a stress-free appetizer or veggie dinner option.
Gluten-Free Stuffed Mushroom Recipe
Stuffed mushrooms are a classic appetizer I always serve at parties, but I wanted to create a gluten-free version that everyone can enjoy. This recipe takes some of the flavors I love in our hot spinach dip and uses it as a filling for gluten-free stuffed mushrooms. I’m obsessed with the combination of spinach, artichokes, onions, cream cheese, and Parmesan cheese, and I’m sure you be will, too!
I recommend reading the instructions and recipe notes carefully before you start. This recipe moves quickly, so you’ll want all your ingredients ready to go before you start cooking.
Ingredients
- 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.
- Gluten-Free Breadcrumbs: Helps hold the filling together and add a nice crunch to balance out the creamy filling. Make your own gluten-free breadcrumbs or use store-bought.
- Garlic: Adds extra flavor.
- Salt & Pepper: Enhances the other ingredients.
- Cream Cheese: Gives the filling its creamy texture.
- Parmesan Cheese: Adds flavor and texture.
- 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.
Tips and Suggestions
- 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.
- Make the thawed chopped spinach is thoroughly drained. To do this, I 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.
Why Are My Cooked Mushrooms Watery?
Mushrooms (especially button or cremini mushrooms) have a high water content, so they’ll release some of that water when cooked. Mushrooms also soak up water like a sponge! To combat the natural wateriness, I like to wipe my mushrooms clean with a dry cloth rather than rinse them with water. If you do have to wash them, make sure to thoroughly dry them before cooking.
I also recommend spacing the mushroom caps out on a baking sheet so they have enough room to release excess moisture while baking.
Can I Make Them 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.
Storage Instructions
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 they’re best eaten fresh before they start to get soggy.
More Gluten-Free Appetizer Recipes to Try!
- Broiled Scallops
- Gluten-Free Sausage Balls
- Gluten-Free Onion Rings
- Baked Buffalo Chicken Dip
- Gluten-Free Pizza Bites
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
- I recommend cutting the cream cheese into small chunks so it melts quickly.
- 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.
How to Make Gluten-Free Stuffed Mushrooms Step-by-Step
Preheat oven to 350°F. Take a dry cloth and wipe the dirt off 20 ounces of 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, 5 ounces spinach, ½ cup chopped onion, 3 ounces chopped artichoke hearts, ¼ cup butter, 1 teaspoon minced garlic, ¼ teaspoon salt, and ¼ teaspoon black 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 4 ounces of cubed cream cheese and ½ cup shredded 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 3 tablespoons breadcrumbs.
Place the tray of stuffed mushrooms into the oven to bake for 20 minutes. Serve hot.
