Kitchen Wisdom Gluten Free Stuffed Mushrooms are delicious and flavorful. I love stuffed mushrooms. It was one of the first foods I would prepare and bake when I was around the age of 10. I remember being around 12 when my mom got a food processor, I recall making my first recipe alteration at that time. After separating the stems from the caps, I trim the ends of the stems and place them in the food processor with a clove or more of garlic. This is completely optional, yet delicious. The rest of the recipe can be prepared in a bowl using a fork, the same way my grandmother, Marie Conforti, taught me. Italian hard grating cheese is a staple in this recipe, however, if omitted, this dish becomes vegan.
8 ounces Baby Bella (or White) mushrooms
2 cloves Garlic, super finely chopped
¼ cup ‘Breadcrumb’ (gluten free rice cracker crumbs-medium fine ground)
½ teaspoons Parsley dried, or 3 teaspoon finely chopped fresh
1 1/2 tablespoons Olive Oil
3 tablespoons Water (for baking)
2 tablespoons Hard Italian Grating Cheese (I use Locatelli)
Pinch Salt
<Optional> Generous Crushed Red Pepper
Pre-heat the oven to 350 degrees. Use an oven safe baking dish with at least 2” sides. If it is a pan, you will need a light coating of olive oil, under the surface area of where the mushrooms will sit. If you are using a ceramic dish, no coating necessary under the mushrooms.
- Process 1 package sesmark rice crackers to a medium fine ground. Place ¼ cup of crumbs aside for this recipe. Store the remainder in a tight fitted lidded jar. The crumbs keep for a long time, use in your other favorite recipes.
- Separate the mushroom caps from the stems, pat dirt off of the mushrooms with a paper towel. Leave caps on side.
- The traditional way to make this recipe is to combine the bread crumb, grated cheese, parsley, salt (& optional crushed red pepper) in a small bowl and toss with fork. Place aside.
- As I mentioned earlier, I like to trim the shoots (stems) by slicing off the bottom end – about 1/8” of the shoot. Gently pluck the stems away from the caps. Place the trimmed shoots with the garlic in the food processor. All that is necessary are a few pulses. Enough to break up the stems and garlic, creating a loose mash.
- Add the mushroom stem & garlic mixture to ‘breadcrumb’ mixture. Toss with fork until well combined.
- Secure a teaspoon, the caps and the filling. Fill caps by the teaspoon full. Hold cap with one hand and gently tilt cap while filling cap with teaspoon of mixture with other hand.
- Line stuffed mushrooms about 1 – 1.5inches apart in baking pan.
- Crumble some (about ½ teaspoon) grated cheese in between your fingers and loosely apply just a little to the top of each mushroom.
- Drizzle 3 Tablespoons of water along the side of the baking dish – NOT on the mushrooms themselves.
- Using a teaspoon, drizzle the remaining olive over the stuffed mushrooms.
- Place in center of pre-heated oven. Cover loosely and bake for 20 minutes, then remove cover and continue to bake for 10 additional minutes.
- Allow mushrooms to cool a bit before serving.
These mushrooms are great hot, room temperature or as left overs cut up in salad. If you have additional filling left over, spread it on a cookie sheet and bake until it becomes crispy crumbles. Cool completely, serve on salad. The crumbly mixture can be stored in a covered jar in fridge for a couple of days.
Some other Kitchen Wisdom Gluten Free Appetizers:
Polenta Battered “Fried” Zucchini
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