The holiday’s are here and I am in love with all the happiness, the gatherings and the food! Candles are burning, the oven is going and I am cooking cooking cooking away!
My parents are visiting this week and I’m making my Dad’s favorite steakhouse dinner tonight. Steak, green beans and these stuffed mushrooms. Now, I hate mushrooms, but these are gooooddddd! Most of the time when I see recipes for stuffed mushrooms, they have a ton of breadcrumbs mixed in but I don’t always want more bread in my diet. Yes, I know, it’s not much, but it all adds up for me. So this recipe is a gluten-free stuffed mushroom version that I know you’ll love.
The filling uses sautéed chopped up stems mixed with the cheeses and seasoning stuffed into the mushrooms. They cook quickly and taste amazing. These are a yearly holiday must-make!
What are your favorite smells and foods of the holiday season? I’d love to hear in the comments below. Happy cooking!
Gluten-Free Stuffed Mushrooms
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
- Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.
- Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.
- Remove from oven and serve immediately. Enjoy!