Gluten-Free Stuffed Mushrooms

5 from 1 vote

These easy gluten-free stuffed mushrooms are stuffed with a creamy spinach and artichoke mixture and taste just like the classic dip!

Prep Time15

Cook Time27

Total Time42

Course: Appetizer

Cuisine: American

Keyword: gluten free stuffed mushrooms

Servings: servings

Author: Cheryl Johnson

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

US Customary - Metric

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

*The 20 ounces of mushrooms is the weight including the stems.

**The 5 ounces is the weight of the spinach once it’s been thawed and had the excess water squeezed out (it will weigh much more than 5 ounces when frozen). The easiest way to squeeze out that excess water is to put the thawed spinach in a fine mesh strainer and push down on the spinach to squeeze that excess water out.

***The 3 ounces of marinated artichoke hearts is the weight once it is drained. If there are hard pieces of skin in there, throw those hard pieces out and don’t include those in your 3-ounce measurement. You want the artichoke heart parts that you can easily chop into small, diced pieces.

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