These stuffed mushrooms have become a family favorite. I came up with this recipe for my mom who is gluten free and on a very specific diet. They are the perfect appetizer or side dish for a warm hearty meal in the fall or winter. This would be a great dish to add to your Thanksgiving day feast too!
The stuffing base is super simple with the main ingredients being the mushroom stems, almond flour and a variety of Italian spices.
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I am a huge mushroom fan. I love basically any and all mushrooms. When I go to the store to get mushrooms for this recipe, I’ll either get button, white, or baby bella whole mushrooms. Any of these will do, so it wholely depends on what’s in the store and what you prefer.
The first step is to clean and de-stem your mushrooms. The mushroom tops need to roast in the oven for a bit first before they can be stuffed. So place all your place mushroom heads round side up on a baking sheet with parchment paper and roast in the oven for about 10 minutes.
When you take them out you’ll notice little puddles of liquid under the mushrooms. That’s the water being cooked out of them.
Tip: To clean them, rub them with a damp paper towel or brush off the dirt with a pastry brush. Don’t rinse them because they’re like sponges and they will absorb the water.
While the mushroom tops are cooking, you can make the stuffing. It’s time to use all those stems you set aside. Finely chop up the stems. You’ll be finely chopping some yellow onion as well. That’s it for the chopping.
Next gather up the rest of your ingredients:
In a large skillet on medium heat, saute the onion, garlic, and mushroom stems. I just cook them until they’re softened. Then I add in the salt, oregano, and thyme. Mix it up and leave it in the pan for another minute or so until you smell the herbs.
Then you can take it off the heat and pour it into a large bowl. Mix in the almond flour and fresh parsley and that’s it! You can taste it to see if you want to add more herbs or salt, sometimes I do.
Assemble and Cook
Next is the fun part, stuffing the little mushroom tops to turn them into stuffed mushrooms. So you can bring over the baking sheet the mushroom tops are on and flip them over so they’re like little bowls.
Spoon some stuffing into each mushroom top. You can really pile it on there. You’re going to have more than enough stuffing. Once the little babies are stuffed, stick it in the oven one more time until the stuffing starts to brown on top.
I specifically made these stuffed mushrooms gluten free, but they also happen to be vegan! If you look elsewhere on the internet some stuffed mushrooms tend to have crab in them; I have no idea why. I love my version because they have basic ingredients and still end up tasting delicious.
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Other Fall & Winter Recipes:
Vegan Stuffed Mushrooms
- 2 8oz Containers White, Button, or Baby Bella Whole Mushrooms
- 1½ Cups Almond Flour
- ½ Small Onion, chopped small
- 4 Cloves Garlic, minced
- ¼ Tsp Salt
- 1-2 Tbsp Olive Oil
- 1 Tsp Thyme
- 1 Tsp Oregano
- 1 Tbsp Fresh Parsley, chopped
- Preheat oven to 400°F. Gently rub the dirt off the mushrooms with a damp paper towel. Take off the stems and set aside. On a baking sheet with parchment paper, place the mushroom heads round side on top. Cook for 10 minutes.
- Chop up stems into small pieces. In a skillet on medium heat, place chopped stems, onion, and garlic. Cook about 5 minutes until onion is softened and stems are cooked. Add the salt, thyme, and oregano. Keep on the heat for another minute, then take off the heat and pour into a large bowl.
- Add the almond flour and fresh chopped parsley to the mushroom mixture. Mix it until it looks like it's all starting to stick together.
- Flip mushroom heads over, so the bottom is facing up and scoop the filling into the mushrooms. Really pack each mushroom. Try and use all of your filling. Bake for another 10-15 minutes until the filling starts to brown a little on top. Enjoy hot.
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