Easy Gluten Free Stuffed Mushrooms are cheesy, garlicky and irresistible! These are packed with fresh spinach and sprinkled with parmesan for dish that’s as nourishing as it is delicious.
Can’t get enough parmesan cheese? You’ll love our Gluten Free Chicken Parmesan recipe too.
Why This Recipe is Best
Traditional stuffed mushrooms are often filled with a gluten-loaded breadcrumb filling. This low carb take on the classic appetizer skips the bready filling altogether.
Instead these mushrooms are stuffed with a combination of cream cheese, spinach and plenty of garlic. Don’t forget the Parmesan sprinkled on top!
- You can serve these as a main dish, an appetizer or an hors d’oeuvre.
- Gluten free stuffed mushrooms are easy to make, yet impressive and elegant.
- This recipe includes parsley for an unbeatable fresh herb flavor.
- It’s a vegetarian recipe that’s also low-carb!
Mushrooms. Medium sized white mushrooms are best in this recipe. These are also called button mushrooms, common mushrooms or table mushrooms.
Fresh spinach. Baby spinach or regular sized spinach leaves can be used. Do not use frozen spinach in today’s recipe.
Cream cheese. Use the full fat variety for best flavor and texture!
Parmesan cheese. This should be freshly grated cheese. Reserve two heaping spoonfuls to sprinkle over the stuffed mushrooms before baking.
How to clean fresh mushrooms
When you bring your mushrooms home from the store, chances are they’re sporting a little residual dirt. It’s important to clean and dry them before making the stuffed mushrooms recipe.
You want your mushrooms stuffed with cheesy spinach and garlic, NOT dirt, right?
Before washing mushrooms, twist off the stems with your hand. Set aside. (We’ll wash and add them to the filling later.)
The fastest way to clean mushrooms is to rinse them with water and pat them dry. Use a paper towel to dry them one at a time.
Inspect the mushrooms as you go and wipe off any remaining dirt or brown spots.
You can also submerge all the mushrooms in cold water. Remove each one individually to wipe off dirty spots and dry thoroughly with a paper towel.
Tips & Tricks
- Cook chopped mushroom stems and garlic in olive oil first. Add the remaining stuffing ingredients to the pan to warm.
- For a heartier stuffed mushroom, you can stir a spoonful of almond flour into the filling.
- After filling the mushroom cavities, sprinkle more parmesan cheese on top.
- Bake gluten free stuffed mushrooms until fork tender.
- Drain off any excess liquid from the pan before serving.
- Serve a batch of these mushrooms with our Balsamic Chicken recipe!
Want more heat? Sprinkle the mushrooms with red pepper flakes!
You can prep these gluten free stuffed mushrooms up to a day in advance. Store the unbaked stuffed mushrooms covered in the fridge until you’re ready to cook and eat.
We used a non-bread based filling to make these stuffed mushrooms naturally gluten free, rather than using gluten free breadcrumbs. Instead, these have a creamy filling with spinach and cheese.
Yes, you can. If you use full size portabello mushrooms, you’ll get fewer stuffed mushrooms from the filling. They’d make a delicious entree though!
Yes, this is a fully vegetarian and gluten free recipe. However, it is not vegan due to the parmesan and cream cheese.
Yes, this low carb recipe is suitable for folks following a Keto diet.
More Gluten Free Appetizers
- Cashew Queso Recipe
- Jalapeno Poppers
- Buffalo Chicken Dip
- Jalapeno Popper Chicken – main dish or appetizer!
- 16 medium white mushrooms (about 1 lb)
- 1 Tablespoon olive oil
- 3 cloves garlic, chopped
- 3 cups fresh spinach
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened
- 2 Tablespoons fresh parsley, chopped
- ¼ cup + 2 Tablespoons grated parmesan cheese, divided
- Wash mushrooms and remove stems. Chop stems into small pieces.
- Add olive oil to a large skillet and heat over medium heat. Add chopped garlic and chopped mushrooms stems. Stir until lightly browned and fragrant (several minutes).
- Add fresh spinach and stir until cooked and wilted. Add salt and pepper.
- Add cream cheese. Heat until soft and melted and ingredients are combined. Remove from heat.
- Add chopped parsley and ¼ cup grated parmesan cheese. Stir to combine.
- Fill mushrooms with ½ Tablsepoon of the creamy spinach mix. Sprinkle some extra parmesan cheese on top of the mushrooms.
- Place mushrooms on a baking sheet and bake them for 12-15 minutes at 375 degrees F. They should be fork-tender.
- Remove from the oven and drain the excess liquid of the tray. Serve hot!
- Add a Tablespoon of almond flour to the mixture after cooking if you want it more filling.
- You can make this recipe in advance. Keep filled mushrooms covered in the fridge until baking time.
- Sprinkle with red pepper flakes for a little heat after baking!
Serving Size:1 mushroom
Amount Per Serving: Calories: 41Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 79mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Tasty and nutritious, Gluten Free Stuffed Mushrooms deserve a spot on your menu. Serve them at your next dinner party and be prepared for a flood of compliments!