Gluten-free stuffed mushrooms recipe are loaded with a creamy artichoke parmesan mixture. They are so indulgent, no one at the party will be able to resist this vegetarian, low carb, gluten-free appetizer!
Best gluten-free stuffed mushrooms recipe!
Whether entertaining for a holiday meal, party, or game day, provide an tasty gluten-free appetizer guaranteed to be a hit with everyone! Gluten-free stuffed mushrooms may be allergen-friendly, but appeal to the whole guest list.
Most stuffed mushroom appetizers include breadcrumbs, which make them a no-no for GF guests. This filling combines marinated artichokes, cream cheese, and parmesan, which binds the mixture together without the need for breadcrumbs, and makes this a vegetarian recipe as well!
For an added crispy topping, sprinkle on some additional parmesan cheese. As it bakes the filling becomes gloriously creamy, while the top has a little crunch from the cheese.
Remove from the oven and serve a lovely finger-food that is not only gluten-free, but vegetarian and low carb / keto! Below you will how to make these easy appetizer, along with many expert tips, tricks, and simple variations!
If you love gluten-free mushroom recipes, also give Gluten-Free Cream of Mushroom Soup, Instant Pot Beef Stroganoff, or Chicken Tetrazzini Casserole a try!
Ingredients notes
Just like all the recipes on my site, and in my gluten-free cookbook, I prefer to use simple, affordable, and readily available ingredients. Listed below are ingredient recommendations, along with any workable substitutions.
- Mushrooms – Use white button mushrooms, cremini, or baby bella
- Onion – Diced small, used for the filling
- Cream Cheese – For a dairy-free or vegan recipe, substitute vegan cream cheese, such as Kite Hill brand.
- Artichokes – Marinated artichokes adds an additional level of flavor, but plain may be used as well.
- Parmesan Cheese – For best melting, use freshly grated parmesan, which also helps bind the filling together.
How To Make gluten-free stuffed mushrooms
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First prepare the mushroom caps. Gently wash the mushrooms by running water over them. Pat dry on a lint-free dish towel.
- Remove the stems by using a small paring knife to go around edge of the stem. Then gently twist the cut stem and pop out. Chop mushroom stems and transfer the mushroom caps to a foil-lined baking sheet.
- For the filling, add the chopped stems, onions, salt, and pepper to a saute pan and cook for 5-6 minutes, or until the onion is translucent.
- Add the chopped artichokes, softened cream cheese, sour cream, parmesan cheese, and garlic salt. Stir to combine until the cream cheese has melted.
- Stuff the prepared mushrooms with spoonfuls of filling. Sprinkle additional parmesan cheese on top.
- Bake for at 425 degrees farenheit 16-18 minutes, or until the mushrooms are tender and filling is golden, hot and bubbly. Garnish with chopped parsley or chives, if desired, and serve immediately.
optional variations
I come back to this creamy gluten-free stuffed mushroom recipe again and again because it is also adaptable for many other versions!
Spinach & Artichoke – Use a mixture of half chopped artichokes and thoroughly drained chopped spinach. Keep the garlic salt, parmesan cheese, sour cream and cream cheese.
Crab – Add drained lump crab meat to the filling. Keep the artichokes or leave them out. Be sure to use real crab meat, instead of imitation, which is not gluten-free.
Sausage – Brown crumbled Italian sausage with the mushroom stems and onion. Omit the artichokes, and add the remaining filling ingredients.
Breadcrumbs – If you like the added crunch of breadcrumbs on top, use this easy gluten-free breadcrumbs recipe.
Bacon – Add cooked, crumbled bacon to the filling
Cheese – Instead of all parmesan use a mixture of mozzarella, feta, or goat cheese to change up the flavor.
storing, freezing, and make ahead tips
For parties, make-ahead appetizer recipes are ideal. The filling may be made up to 3 days ahead of time. Cover in an airtight container and fill mushrooms when ready to bake and serve.
Alternatively the mushrooms may be prepared and filled up to 24 hours before baking. Cover the baking sheet securely with plastic wrap and refrigerate until ready to bake. It will need an additional 1-2 minutes baking time since the stuffed mushrooms will be chilled.
Gluten-free stuffed mushrooms recipe is also freezer-friendly! Prepare the unbaked mushrooms with filling and transfer to an airtight container. Freeze up to 2 months before thawing overnight in the refrigerator before baking.
how to remove mushroom stem from cap
Remove the stems by using a small paring knife to go around the edge of the stem. Gently twist the stem and it will pop out cleanly from the mushroom cap.
dairy-free / vegan modifications
For a dairy-free or vegan recipe, substitute the cream cheese with vegan cream cheese and replace the sour cream with non-dairy milk.
Ideas for leftover filling
Depending on the size of your mushrooms, you may have leftover filling. Refrigerate the filling up to three days or freeze up to 3 months.
It can be repurposed as a stuffed chicken filling, like in this Spinach Artichoke Stuffed Chicken, a topping for fish, like in Parmesan Tilapia, or used for a spread on sandwiches or crackers.
why is there liquid on baking sheet?
Mushrooms release moisture as the cook, so after they have been baked there will be liquid on your baking sheet. Simply pat the bottoms of the stuffed mushrooms with paper towel and transfer to your serving plate.
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Creamy Artichoke Gluten-Free Stuffed Mushrooms
Ingredients
- 16 ounces white button mushrooms or baby bella, stems removed and finely chopped
- 1 tablespoon olive oil
- ⅓ cup diced onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 12 ounce jar marinated artichoke hearts, drained and chopped
- 6 ounces cream cheese, softened and cubed
- 1 ¼ cup freshly grated parmesan cheese, divided
- 2 tablespoons sour cream
- ¾ teaspoon garlic salt
- optional chopped parsley or chives, for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and coat with nonstick cooking spray.
- Prepare the mushroom caps by gently washing. Pat dry on a lint-free dish towel. Remove the stems by using a small paring knife to go around edge of the stem. Then gently twist the cut stem and pop out. Chop mushroom stems and transfer the mushroom caps to a foil-lined baking sheet.
- Add olive oil to a large, deep saute pan over medium heat. Add the chopped stems, onions, salt, and pepper to the pan and cook for 5-6 minutes, or until the onion is translucent.
- Reduce the heat to low and add the artichokes, cream cheese, 1 cup parmesan, sour cream, and garlic salt. Stir to combine until the cream cheese has melted.
- Transfer the stuffing to the prepared mushroom caps, filling as much as possible. (See recipe notes if you have leftover filling). Sprinkle the tops with remaining parmesan cheese.
- Bake for 16-18 minutes, until the mushrooms are tender and filling is golden, hot and bubbly. Garnish with chopped parsley or chives, if desired, and serve immediately. Makes about 28 mushrooms.
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Equipment Needed
Recipe Notes
storing, freezing, and make ahead tips
The filling may be made up to 3 days ahead of time. Cover in an airtight container and fill mushrooms when ready to bake and serve. Alternatively the mushrooms may be prepared and filled up to 24 hours before baking. Cover the baking sheet securely with plastic wrap and refrigerate until ready to bake. It will need an additional 1-2 minutes baking time since the stuffed mushrooms will be chilled. This recipe is also freezer-friendly! Prepare the unbaked mushrooms with filling and transfer to an airtight container. Freeze up to 2 months before thawing overnight in the refrigerator before baking.frequently asked questions
Nutrition
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