Stuffed Mushrooms are my absolute favorite appetizer/starter during Fall & Winter holidays. It's so easy and fast to make and is always a crowd pleaser. This GF & Oil free bite sized snack can be customized in so many ways; you can add a variety of things into your stuffing to make it your own way :)
What kind of mushrooms should I use?
Any whole mushrooms will work well with this recipe - I prefer Baby Bella or Portobello mushrooms as they have a lot of flavor. Just make sure you dab your mushrooms down with a paper towel prior to stuffing.
How many mushrooms does this stuffing stuff?
I used two full 8 oz packages of whole Baby Bella Mushrooms (around 20 - 25 total) and there was still quite a bit stuffing left for another 8 oz package.
What else can I add in the stuffing?
You can really customize it however you like. I like adding chopped up spinach with some vegan cheese sometimes and it's just as YUMM!!
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16 oz whole baby bella mushrooms (or any whole mushrooms of your choice)
1/2 onion - finely chopped
1/2 tomato - finely chopped
2 cloves garlic
3 tbsp veggie broth
1/4 cup GF bread crumbs
1 - 1 1/2 tsp paprika
salt to taste (I use Himalayan Pink Salt)
Preheat oven to 350º F
Dab your mushrooms with a paper towel to remove any dirt or moisture
Gently snap off the stems of the mushroom and set the whole mushrooms aside
Add the chopped mushroom stems and salt and saute for another 3-4 minutes
Add the chopped tomatoes and paprika - saute for 3 minutes
Add the breadcrumbs and remaining 1 tbsp veggie broth - mix well until the stuffing forms and is almost sticky in texture
Begin stuffing each mushroom (I use two spoons to make it easier)
Bake for 15 minutes
Serve immediately and enjoy!