The Best Gluten Free Stuffed Mushrooms Recipe EVER!

We all have family favorite recipes. I shared one a few weeks ago and I am sharing another one with you, my wonderful community of moms!

I have been known for my famous stuffed mushrooms since I was in high school – and that is a long time! I can recall making this recipe in my home economics class for the first time and was so proud to make it for my parents for the first time, which…ahem…was about 28 years ago! My dad still talks about these mushrooms to this day – so, yes, they are that famous!

We will be making these for our Christmas Eve dinner and I thought it was the perfect time to share this recipe. I have altered the recipe a bit to make it gluten free and it is still just as good!

Even if you have family members who do not like mushrooms, try this one on for size. My six-year-old who won’t eat mushrooms in anything else will eat these!

I love and recommend using only Young Living Essential Oils in recipes – this one is perfect to try them in!

Gluten-Free Stuffed Mushrooms

2 lbs (20 count) large white mushrooms
16oz ground mild Italian sausage
2 garlic cloves, minced
1/4 C finely chopped onion
2 T fresh parsley
1 drop Young Living Vitality Oregano oil
1/4 cup parmesan cheese
1/2 cup Gluten-Free Panko bread crumbs (similar to this)

1. Wipe mushrooms clean with lightly damp paper towels. Remove stems and save. Scoop out the brown gills from inside the mushrooms, being careful not to break through the cap. Arrange mushroom caps with the opening facing up on a baking sheet.

2.  Take the stems from the mushrooms and finely chop. Set aside.

3. In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles.

4. Reduce heat to medium/low and add 2 garlic pressed garlic cloves and 1/4 cup chopped onion and remaining chopped mushroom stems. Stir 1 minute until fragrant.  

5. Remove from heat and stir in 1/2 cup Gluten Free Panko bread crumbs, 1/4 cup parmesan cheese, 2 Tbsp parsley and 1 drop of Young Living Vitality Oregano Oil.  Thoroughly mix.

6.  Divide stuffing mixture evenly between prepared mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown.

7.  Serve and ENJOY!!

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