Description
These Gluten-Free Stuffed Mushrooms are an easy, delicious appetizer or side dish packed with savory flavors from lentils, fresh spinach, herbs, and almond flour. Perfectly baked until tender and golden, this recipe offers a healthy, vegetarian option that is naturally gluten-free and full of texture and taste.
Ingredients
Scale
For the Mushrooms
- 24 large button mushrooms (stems removed)
For the Filling
- 1 cup cooked lentils or gluten-free breadcrumbs
- 1/2 cup chopped spinach
- 1/4 cup almond flour or nutritional yeast
- 2 garlic cloves, minced
- Fresh herbs (parsley and thyme), chopped
- Salt, to taste
- Pepper, to taste
Other
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Mushrooms: Gently clean the mushroom caps using a damp cloth or paper towel and carefully remove the stems to create space for the filling.
- Make the Filling: In a large mixing bowl, combine the cooked lentils (or gluten-free breadcrumbs), chopped spinach, minced garlic, almond flour (or nutritional yeast), fresh herbs, salt, and pepper. Mix thoroughly until well combined.
- Stuff Mushrooms: Spoon the filling into each mushroom cap, pressing gently to ensure it stays in place and fills the cavity evenly.
- Arrange and Drizzle: Place the stuffed mushrooms on the prepared baking sheet evenly spaced. Drizzle the tops with the olive oil to enhance flavor and promote browning.
- Bake: Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the filling is golden brown on top.
Notes
- For a vegan option, use nutritional yeast instead of almond flour to keep the filling dairy-free.
- Ensure mushrooms are wiped clean rather than rinsed to prevent them from becoming soggy.
- You can substitute the lentils with gluten-free breadcrumbs for a different texture.
- Serve warm as an appetizer or side dish with a fresh salad for a light meal.
- Fresh herbs can be adjusted or substituted with your favorites, such as oregano or basil.
