Stuffed Mushrooms
My friends and I had a holiday appetizer night last week and one of my friends {who is not a total veggie lover} said these were her favorite of the whole spread…..and we had some REALLY good apps! If that alone doesn’t sell you on them, I encourage you to give them a whirl and try them for yourself They’re not difficult to make, just take some time to prep, and they taste so so good! Stuffed mushrooms are definitely a comfort food and this recipe is a lightened up version that’s both dairy & gluten free. They are the perfect bite sized holiday appetizer or game day snack! I promise even a non-veggie lover will like them!
Dairy free, gluten free, refined sugar free
Yield: 18 bite-sized mushrooms
Ingredients
18 small button mushrooms
4 oz of your favorite cream cheese style; I love Miyokos or Kite Hill for dairy free
¼ cup gluten free bread crumbs; you can also pulse your favorite crackers for these crumbs
2 medium garlic cloves, chopped
1 tbsp fresh parsley, chopped
¼ cup onion, diced
1-2 T olive oil
3 tbsp parmesan cheese, grated; I like Violife for dairy free
1 tsp garlic powder
salt & pepper
Directions
Preheat oven to 375 F
Wipe/rinse the mushrooms clean let dry on a paper towel for a few minutes. When dry, pop out the mushroom stems
Chop mushroom stems, onion, and garlic
Heat 1 tbsp olive oil on medium heat in a medium size skillet and add onion. Stir every few minutes until translucent. Add garlic and mushroom stems until veggies are all softened
Take pan off the heat and add 1 T parsley, bread crumbs, cream cheese, and grated dairy free cheese. Mix/fold together with a spatula. Season with garlic powder, sea salt and pepper. If needed, add an additional splash of olive oil to the breadcrumb mixture
Place mushrooms top side down in a baking dish
Fill each mushroom cap with cream cheese mixture from your skillet. Lightly press down on mixture to help it to stick in mushrooms. Start by adding a small amount to each mushroom cap, and then adding more to each to use up remaining mixture
Bake for 25 minutes or until the tops are slightly browned
Cool before serving and enjoy!
