Easy Gluten Free Stuffed Mushrooms Recipe

Here is an easy gluten free stuffed mushrooms recipe that is a great appetizer for any gathering. With a cream cheese filling in the mushroom caps, topped with crunchy bacon makes for a delicious and satisfying appetizer, you may want to skip the main course.

Be it a family gathering or a holiday work party, there are usually stuffed mushrooms. They are one of the first appetizers to get wiped clean long before the main course is ready. I find that were almost fighting for the last one and I then think that I should have made more. I often find with this stuffed mushroom recipe, that once they are out of the oven, no one cares enough to wait for them to cool down before stealing a few from the pan. We just want to grab a bunch before someone else beats us to it. They just make the perfect appetizer that you’ll wish you had doubled the recipe.

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Tools for making gluten free stuffed mushrooms

Baking sheet or pan

Small mixing bowl or measuring cup

Cutting board and knife

Measuring spoons

Ingredients to Make this easy gluten free stuffed mushrooms recipe

Mushrooms – you can use white button mushrooms or baby bellas. Baby bellas are also known as cremini mushrooms.

Cream cheese – full fat

Bacon – cooked and crumbled

Garlic Powder 

Onion Powder

Salt and Pepper

Add-Ins for gluten free stuffed mushrooms recipe

Bread Crumbs – If you want more of a crunchy texture you could sprinkle or gently dip the top of the cream cheese filled mushroom in some gluten-free breadcrumbs.

Pine Nuts – You could even mix into the cream cheese or sprinkle on top.

Worcestershire sauce – gives it an extra kick in flavor

Red pepper flakes – this can give it a spicy kick 

Mozzarella cheese or parmesan cheese – shredded

Fresh Herbs – Chop up some chives and sprinkle on top after baking

How to make Gluten Free Stuffed Mushrooms Recipe

Prep the Ingredients

Preheat the oven to 350 F

Cook your bacon, either on the stove top or in the preheated oven. You want the bacon to be nicely crispy. Once the bacon is cooled, crumble it into small pieces and set aside in a bowl. 

Next, you will want clean mushrooms. You can brush off any debris with a clean damp cloth or damp paper towel. I find it easier to wash mushrooms under some water. Make sure they are not covered in water when you put them on the tray. You can dry them off with a clean cloth or paper towels. You don’t want any added water in or around your mushrooms.

Next pull out the stem from the caps and set the stems aside, you will need them later.

Place mushroom caps on a baking dish or tray. If you want to line your tray with parchment paper first to make for easier clean up or spray the sheet pan with a cooking spray.

Now with the mushroom stems you saved earlier, chop them up finely and add them to the sauce pan for the next step.

Make the Filling

In a small sauce pan on low heat, add the cream cheese, mushroom stems, garlic powder and onion powder and stir until softened enough to be spreadable – don’t let it melt too much, you don’t want liquid. 

Note: If your cream cheese is already at room temperature and very soft, you can skip the above step and add the ingredients mentioned in a small bowl and mix well.

Add your salt and pepper, about 1/4 teaspoon salt and pepper. Don’t add too much salt, too much can draw out more moisture from the mushroom and make them soggy.

With a small spoon, generously fill the mushroom caps with the filling you just made.

Sprinkle the bacon or dip the mushroom tops into the crumbled bacon.

Now is the time to add any additional toppings you may want to add to the stuffed mushroom caps.

Place the stuffed mushroom caps in the oven and bake for about 25 minutes or until nicely golden brown on top.

Serve hot.

Tips for making Stuffed Mushrooms

This stuffed mushroom recipe can be made ahead of time if you know you will be having a gathering the following day. Prepare them as usual and place them on your baking tray then cover them with plastic wrap and store in your fridge until your ready to bake. Then you can just pop them into a preheated oven and serve hot. They make the best finger food or even a side dish.

If you don’t want to save them as an appetizer for special occasions, you can pair these stuffed mushrooms with your dinner of roast and potatoes or a nice onion soup bread bowl.

​How to Store Gluten Free Stuffed Mushrooms

If you actually have any left over, you can store cooked stuffed mushrooms in an airtight container for 3-5 days.

Dairy Free Option for Gluten Free Stuffed Mushrooms

If you want to make this dairy free you can use some vegan cream cheese and sprinkle some nutritional yeast for a little more of a cheese garnish on top – a little goes a long way.

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