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5 mushrooms stuffed with spinach and artichoke feeling on a white plate sitting on a white table

Gluten Free Stuffed Mushrooms

  • Author: Chelsea


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! 





1 pound baby bella mushrooms, button mushrooms, or stuffing mushrooms

1 tablespoon olive oil

3 tablespoons water

4 cups fresh spinach, chopped

3/4 gluten-free breadcrumbs

1/2 cup canned or jarred artichoke hearts, drained, rinsed, and chopped

2 tablespoons nutritional yeast

1 teaspoon Italian seasoning

1/2 teaspoon salt

Olive oil spray, optional



  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. After scrubbing, twist stems out of mushrooms and discard. Place the mushroom caps on the the parchment paper-lined sheet pan.
  3. Pour olive oil and water into a skillet over medium heat.
  4. 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.
  5. 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.
  6. Bake 13–15 minutes, just until the mushrooms are tender and filling is beginning to brown.


They’re best when they’re warm, so make them right before you serve them!