About the Recipe
Indulge in the delectable flavors of these gluten-free stuffed mushrooms, perfect for any gathering, from casual game nights to elegant dinner parties. Imagine golden-brown mushroom caps brimming with a rich and creamy filling that will tantalize your taste buds.
This recipe showcases that exceptional flavor can be achieved without gluten. We’ll use a simple yet delectable combination of dry white wine, shallot, garlic, thyme, lemon juice, and parmesan cheese. The result is a savory, satisfying, and utterly delectable treat that’s easy to prepare and a crowd-pleaser. The best part is that you can prepare the filling in advance, allowing you to fully enjoy the party with your guests.
Ingredients
21 large white mushrooms stems removed and reserved
¼ cup extra-virgin olive oil
Salt and pepper
1 small shallot, minced
2 garlic cloves, minced
¼ cup dry white wine
½ cup Parmesan cheese grated
1 teaspoon minced fresh thyme
1 teaspoon lemon juice
Preparation
Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the mushroom caps with oil, salt, and pepper.
Arrange the mushroom caps gill side up on the prepared sheet and roast them in the oven until the juices start to release, which should take about 20 minutes.
Flip the mushroom caps and roast them for another 10 minutes until they are well browned. Set them aside.
Meanwhile, pulse the reserved mushroom stems, shallot, garlic, and ⅛ teaspoon of pepper in a food processor until they are finely chopped, using 10 to 14 pulses.
Heat the remaining 2 tablespoons of oil in an 8-inch nonstick skillet over medium heat until it starts to shimmer.
Add the mushroom-stem mixture to the skillet and cook it until it turns golden brown and the moisture has evaporated, which should take about 5 minutes.
Pour in the wine and cook it until it almost evaporates and the mixture thickens slightly, which should take about 1 minute.
Transfer the mushroom-stem mixture to a bowl and let it cool slightly, about 5 minutes. Stir in the Parmesan cheese, thyme, and lemon juice.
Season the mushroom caps with salt and pepper to taste.
Flip the mushroom caps gill side up.
Divide the stuffing evenly among the mushroom caps. Return the mushroom caps to the oven and bake them until the stuffing is heated through, which should take 5 to 7 minutes. Serve.
Notes
Variations
Stuffed mushrooms with bacon and blue cheese
In step 2, omit oil and cook 2 slices finely chopped bacon in skillet (before adding mushroom-stem mixture) until crispy, about 5 minutes.
Proceed with remainder of step 2, substituting ¼ cup crumbled blue cheese for Parmesan,
2 tablespoons chopped fresh chives
for thyme, and cider vinegar for lemon juice.
Stuffed mushrooms with cheddar, fennel, and sage
Substitute ¼ cup shredded sharp
cheddar cheese for Parmesan,
½ teaspoon fennel seeds and
½ teaspoon dried sage for thyme,
and malt vinegar for lemon juice.
Add ¼ teaspoon red pepper flakes to cooked stuffing,
Stuffed mushrooms with chorizo and manchego
In step 2, before adding mushroom-stem mixture, cook 1½2 ounces
Spanish-style chorizo sausage, cut into ¼-inch pieces, in skillet until
lightly browned, about 2 minutes.
Proceed with remainder of step 2, substituting ¼ cup shredded Manchego cheese for Parmesan,
2 tablespoons chopped fresh parsley for thyme, and sherry vinegar for lemon juice.
Add ½ teaspoon paprika to cooked stuffing.
Stuffed mushrooms with olives and goat cheese
Substitute ¼ cup crumbled goat cheese for Parmesan, 1 teaspoon
chopped fresh oregano for thyme,and red wine vinegar for lemon juice.
Add 3 tablespoons chopped pitted kalamata olives to cooked stuffing.