Whether you use Portobello mushrooms or another type of mushroom, you’ll like this stuffed mushrooms appetizer or snack. Sometimes we use the large Portobello, but the flavor of the smaller mushrooms is just as good.
For the breadcrumbs, you can buy prepared gluten-free breadcrumbs, or you can easily make your own. Whatever type of bread you have, especially the leftover crusts that you’ve kept in your freezer until some good use came along for them, now is the time to put them in your food processor or blender. Process until they’re a nice even-sized crumb.
Or, if you have leftover rice, that also holds the seasonings together nicely for topping the mushrooms.
If you prefer, olive oil will work instead of the butter, and your favorite cheese or cheese-substitute can be used instead of Parmesan.
This is one of my family’s favorites.
Gluten-Free Stuffed Mushrooms Appetizer
8 ounces Mushroom Caps, Portobella or other type
1 Tablespoon Butter, or olive oil
2 tablespoons Minced Onion, fresh
2 cloves Minced Garlic, fresh
1 teaspoon Parsley, fresh, chopped
1/4 cup Bread Crumbs, gluten-free, or cooked rice
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Parmesan cheese, or other sharp cheese, grated
1/4 Cup Diced Tomato, optional
Preheat oven to 400 degrees F. Wash the mushrooms. (Save the stems for another dish.) Oil a baking pan.
Saute the onion and garlic in butter or oil; stir in the remaining ingredients except tomato. Spoon into the mushroom caps (upside down, so they’re like little cups). Sprinkle with diced tomato, if desired.
Bake at 400 degrees F for 10 to 15 minutes or until mushrooms are tender. The larger the mushrooms, the longer you’ll need to bake them.