Gluten Free Stuffed Mushrooms

I can’t even begin to describe how much I love stuffed mushrooms.  They have a musky flavor that pairs well with salty bacon and cheese; the texture is a little chewy without crossing the line of squishy.  I just love mushrooms.  I think I ate these for a few weeks once I figured out how to do it right!

It seems silly to label these as gluten free, since I just didn’t use gluten in them…but I think you are supposed to use bread crumbs.  Phooey!  Be a rebel!  Just use something else!

What you need:

  • (about 9) Largish button mushrooms
  • Pepperjack cheese
  • 1/2 cup Parmesan cheese
  • cooked and chopped bacon
  • 1/4 cup chopped yellow onion
  • olive oil
  • 1/8 tsp kosher salt, few grinds of black pepper

Preheat thine oven to 375F

  1. First, get out either a large baking dish….OR….a mini muffin tin.  I have used both, and I like the mini muffin tin
  2. IMG_6693
  1. Now, wash and destem the mushrooms.  Place them upside down in the muffin tins, or baking dish
  2. In a bowl mix the parmesan cheese, onions, bacon, kosher salt, ground black pepper
  3. Take a tea spoon (or a coffee spoon, for us Americans) and spoon the mixture into the middle of the mushrooms.  Try to pack it in, but don’t stress.  They’re mushrooms.  They’re cool.
  4. Now, take a little slice of pepperjack cheese and place it over the mushroom filling
  5. IMG_6694
  6. Then drizzle olive oil over them all in a crazy, chaotic fashion. Just don’t get the dog.
  7. Bake at 375F for 25 minutes
  8. IMG_6695

You shall enjoy this, your children shall enjoy this.  Your church potluck might even enjoy it.  They are really that good.


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