Stuffed Mushrooms- Forget What You Know About Wheat(c)


    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.

rice crackers     rice cracker ground to med coarse & fine texture

  • 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.

'Breadcrumb' including mushroom & garlic 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:

Sausage Bocconcini  

Polenta Battered “Fried” Zucchini

Mozzarella Sticks gluten free

Potato Croquettes

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