Stuffed mushrooms are a popular appetizer served during the holiday season. Mushrooms can be stuffed with a variety of fillings, from breadcrumbs to cheese, to meats like prosciutto or sausage. Around our Italian Christmas table, stuffed mushrooms are served as part of the antipasti course, along with sliced, cured meats like salami and sopressata, hunks of parmesan and provolone, olives, giardinera and crostini. I always like to have a hot appetizer on the table along with the cold or room temperature selections, and stuffed mushrooms are a beautiful addition to the holiday spread!
I’ve made stuffed mushrooms using gluten free breadcrumbs, but in all honesty, I find the filling to be overly crumbly and gritty, which makes it difficult to mound the stuffing in the mushroom cap. It took quite a few attempts, but I finally figured out how to get the stuffing to stick together nicely, allowing me to stuff a good amount of it in the mushroom cap. Here are a few tips!
- If you can find them, use the white mushrooms that are labeled as “stuffers,” as they are larger in size
- Remove the stem, but don’t discard it, as you’ll chop the stems and add them to the stuffing mixture
- Feel free to swap the sausage for ground beef, or use turkey sausage if you prefer.
- The mushrooms can be made a day ahead and reheated; keep a little extra chicken stock on hand to keep the mushrooms from drying out.
Gluten Free Stuffed Mushrooms
- 1 pound sweet Italian sausage, out of the casing
- 1 stick unsalted butter
- 1 medium onion, finely chopped
- 1 pound of mushrooms, about 16-18 large
- 1 loaf Schar gluten free baguette
- Crushed red pepper
- Salt, black pepper
- Fresh thyme sprigs
- Freshly grated parmesan cheese
- Unsalted, gluten free chicken stock (I prefer Kitchen Basics brand)
- Step 1 Remove stems from mushrooms and wash and dry the stems and caps very well. Allow to drain on paper towels.
- Step 2 In a large skillet, melt the butter. Add the chopped onions. Season the onions with a pinch of salt, which helps the onions to sweat.
- Step 3 Sautee the onions over medium flame until the become translucent, but not brown.
- Step 4 Add the chopped mushroom stems and allow them to cook down a bit.
- Step 5 Add the sausage meat and using a wood spatula, break the sausage into small pieces, sautéing until brown. Continue browning the sausage and breaking the meat into small pieces. Season with a little bit of salt, black pepper, a good pinch of red pepper and a two thyme sprigs, leaves only. Remove from the. heat and set aside to cool slightly.
- Step 6 In the meantime, cut the baguette into chunks and pulse in the bowl of a food processor. Don’t over-process! Slowly pour the chicken stock in a slow stream into the bowl while the processor is running, adding only enough that the bread pulls away from the sides and comes together to form a wet ball. You don’t want the bread to be soaked, just wet enough to clump together.
- Step 7 In a large bowl, combine the bread and sausage mixture. Add freshly grated parmesan cheese to taste. Using clean hands or wearing kitchen gloves, mix the ingredients together to form the stuffing.
- Step 8 Preheat the oven to 400 degrees.
- Step 9 Stuff each mushroom cap with a nice amount of stuffing, forming a mound.
- Step 10 Place the mushrooms in baking dish with sides. Use a dish that allows the mushrooms to sit snugly so they don’t fall over.
- Step 11 Pour a small amount of chicken stock in the bottom of the baking dish, jus enough to prevent the caps from drying out.
- Step 12 Sprinkle additional cheese on top of each cap.
- Step 13 Bake for about 30 minutes or until the mushrooms are cooked though and the stuffing is golden brown.