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!
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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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
What should I do with any 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.
Can I make this recipe dairy-free / vegan?Yes. For a dairy-free or vegan recipe, substitute the cream cheese with vegan cream cheese and replace the sour cream with non-dairy milk.
Why is there liquid on my baking sheet after cooking?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.