Description
These Gluten-Free Stuffed Mushrooms are a delightful appetizer or side dish featuring large button mushrooms filled with a savory mixture of cooked lentils, spinach, almond flour, and fresh herbs. Baked to perfection, they offer a healthy and flavorful option that’s naturally gluten-free and perfect for any occasion.
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, thyme), finely chopped
- Salt, to taste
- Black pepper, to taste
For Drizzling
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Mushrooms: Gently clean the mushroom caps using a damp cloth or paper towel to remove dirt, then carefully remove the stems to create space for the filling.
- Prepare Filling: In a large mixing bowl, combine the cooked lentils or gluten-free breadcrumbs with chopped spinach, minced garlic, almond flour or nutritional yeast, and fresh herbs. Season the mixture with salt and pepper, then stir well to combine all ingredients evenly.
- Stuff Mushrooms: Using a spoon, fill each mushroom cap with the prepared filling, pressing gently to ensure the filling stays in place and is well packed.
- Arrange and Drizzle: Place the stuffed mushrooms on the lined baking sheet in a single layer. Drizzle the olive oil evenly over the stuffed mushrooms to help them brown and add flavor.
- Bake: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden and cooked through.
Notes
- Make sure to clean mushrooms gently to avoid absorbing too much water.
- You can substitute lentils with gluten-free breadcrumbs for a different texture.
- Adjust herbs and seasoning according to preference.
- For a vegan version, use almond flour instead of nutritional yeast and ensure breadcrumbs are vegan.
- Serve warm as an appetizer or side dish.
