This Gluten Free Stuffed Mushroom recipe is an irresistible (and easy!) appetizer. The filling is a crispy, savory combo of bread crumbs, spinach, artichokes, and herbs.
Are you looking for a delicious and nutritious appetizer that’s perfect for those following a GERD or low-acid diet? Then look no further than this delicious Spinach and Artichoke Stuffed Mushroom recipe! Not only are these mushrooms a delicious and healthy dish, but they are also easy to make and can be prepared in less than 30 minutes. Winning!
These stuffed mushrooms are filled with fresh spinach, artichoke hearts, and gluten-free breadcrumbs, making them the perfect low-acid snack, with fiber from the artichokes, and vitamins from the spinach. Gluten-free breadcrumbs bind everything together for a savory bite you can’t resist.
You can start these with either mushrooms labeled for “stuffing” or ordinary baby bella / button mushrooms, as long as you search out the largest in the bunch. Lightly scrub them clean, twist the ends off, and discard, and you’ll be ready to stuff them up.
Ingredients For Gluten-Free Stuffed Mushrooms
Mushrooms –Of course! Baby bella or “crimini” mushrooms often look the best, as they are brown, but button mushrooms are perfectly suitable for stuffing.
Olive Oil –Helps the mushrooms become brown and tender in the oven.
Spinach – An alkaline veggie, which helps to keep stomach acid in check while also being delicious and nutritious, low in sugar and fat, which means spinach is a friend to those with heartburn.
Gluten-Free Breadcrumbs –They add crunch to the filling.
Artichoke Hearts – Artichokes are rich in fiber, antioxidants, and other nutrients. They may also provide relief from symptoms of indigestion, such as bloating, nausea, and heartburn.
Nutritional Yeast – Nutritional yeast is a dairy-free and gluten-free way to give that savory, nutty flavor. Plus, it is an excellent source of vitamins, minerals, and high-quality protein.
Italian Seasoning – It adds a freshness and herbaceousness to the mix.
Salt –To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Gluten-Free Stuffed Mushroom
First, Preheat the oven to 400°F and line a sheet pan with parchment paper.
Next, clean and stem the mushrooms. Gently remove and discard the mushroom stems, being careful to keep the mushroom caps intact. Then, use a damp paper towel to wipe the mushroom caps clean, and spread them, cavity side up, on your parchment-lined baking sheet.
Now, to make the filling, place a skillet over medium heat and add a touch of olive oil and a little water to bind everything.
Stir in chopped spinach, breadcrumbs, chopped artichokes, nutritional yeast, Italian seasoning, and salt.
Then sauté until spinach has wilted and breadcrumbs have formed a dough, about 5 minutes. Remove from heat and let cool at least 5 minutes.
Stuff the mushroom caps on the parchment paper with a rounded tablespoon of the sautéed filling. For the best browning, spray the stuffed mushroom caps lightly with olive oil spray.
Finally, bake stuffed mushrooms for 13–15 minutes, just until the mushrooms are tender and the filling is beginning to brown.
What is the Best Mushroom for Stuffing?
Baby bella or “crimini” mushrooms often look the best, as they are brown, but button mushrooms are perfectly suitable for stuffing. We will often purchase whichever mushrooms are on sale and stuff those!
Canned, Jarred, or Frozen Artichokes?
Any type of artichokes can be used in this recipe, whether canned, jarred, or frozen. You simply need them thawed and drained enough to chop! Jarred or marinated artichokes typically taste great but can also have added acid, so canned or frozen artichokes are recommended for those with GERD.
Make These Gluten-Free Stuffed Mushrooms a Meal!
These stuffed mushrooms are an excellent party appetizer, but on occasion, we’ll eat them for dinner too. Serve them with a heaping scoop of Turmeric Coconut Rice!
More Favorite Appetizers
If you love this gluten-free spinach and artichoke stuffed mushroom recipe, try one of these fun GERD – Friendly appetizers next:
Filled with a crispy, savory mixture of gluten-free bread crumbs, spinach, artichokes and herbs, these stuffed mushrooms are a tantalizing reflux-friendy appetizer!
Not only are these mushrooms a delicious and healthy appetizer, but they are also easy to make and can be prepared in less than 30 minutes!
Scale
Ingredients
INGREDIENTS
1 pound baby bella mushrooms, button mushrooms, or stuffing mushrooms
Preheat oven to 400°F. Line a sheet pan with parchment paper.
After scrubbing, twist stems out of mushrooms and discard. Place the mushroom caps on the the parchment paper-lined sheet pan.
Pour olive oil and water into a skillet over medium heat.
Stir in chopped spinach, breadcrumbs, chopped artichokes, nutritional yeast, Italian seasoning, and salt. Sauté until spinach has wilted and breadcrumbs have formed a dough, about 5 minutes. Remove from heat and let cool at least 5 minutes.
Stuff the mushroom caps on the parchment paper with a rounded tablespoon of the sautéed filling. For the best browning, spray the stuffed mushroom caps lightly with olive oil spray.
Bake 13–15 minutes, just until the mushrooms are tender and filling is beginning to brown.
Notes
They’re best when they’re warm, so make them right before you serve them!
