Stuffed Mushrooms are a favorite at our family gatherings. These Deconstructed Stuffed Mushrooms are easy to make and pair great with your go-to main dish!
My Love for Stuffed Mushrooms
Fun Fact: I absolutely hated mushrooms as a kid. I loved vegetables but something about mushrooms just did not do it for me. As I teenager, my taste for them started to shift gears and once I tried my Grammy’s stuffed mushrooms it was GAME OVER. I became a mushroom fan.
There are two sides my Grammy is known for-her broccoli and her stuffed mushrooms. As soon as she places them on the table it’s a mad rush to add them to our plate. On family vacation a few years back, she brought both broccoli and stuffed mushrooms in a. Tupperware to the pool for my cousin and I. Of course, they’re best warm so what does she do? Have the snack bar warm them up in the microwave the employees use. (Don’t underestimate an Italian grandmother and her love language, food)
While we’ve all tried and failed to replicate Grammy’s recipe, I was having a serious craving for her stuffed mushrooms. As I’m on the west coast and she resides on the east coast, I had to do my best. I decided to make these Deconstructed Stuffed Mushrooms as a quick meal prepped side dish for this week, but these would be great for any large family meal.
Making it Gluten Free
The key glutenous piece of stuffed mushrooms is the bread crumbs. You could easily make stuffed mushrooms without breadcrumbs, but hey, life is short, right? I
Panko Bread Crumbs: As a GF gal, I miss the days of breaded chicken and meatballs. However, more and more I’m seeing GF breadcrumbs. For this recipe, I used the Kikkoman GF Panko Breadcrumbs (link below). They are free of gluten, nuts, soy, and eggs! I love to sauté them with some minced garlic and Italian seasoning before mixing with Parmesan. I could seriously eat this plain.
If you’d like to skip out on the bread crumbs, adding in more cheese or nutritional yeast will do the trick!
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Deconstructed Stuffed Mushrooms
- Total Time: 25 minutes
Description
Stuffed Mushrooms are a favorite at our family gatherings. These Deconstructed Stuffed Mushrooms are easy to make and pair great with your go-to main dish!
Ingredients
16oz crimini mushrooms
1 cup gluten free Panko bread crumbs
3/4 cup shredded parmesan
1.5 tbsp olive oil
1/2 tbsp Worcestershire sauce
3/4 tsp minced garlic
3/4 tsp Italian Seasoning
1/4 tsp and 1/8 tsp salt
1/8 cup fresh parsley leaves
Instructions
1. First, preheat your oven to 425 degrees Fahrenheit and slice your mushrooms.
2. In a pan, add 1 tbsp olive oil and add 1/2 tsp minced garlic. Let the oil come to a sizzle and add the mushrooms. Add in 1/2 tsp Italian seasoning and 1/4 tsp salt.
3. Cook the mushrooms for about 5-6 minutes and add to a baking dish.
4. Next, without cleaning the mushroom pan, add in 1/2 tbsp olive oil and 1/4 tsp minced garlic. Let come to a sizzle.
5. Add your panko breadcrumbs to the pan and add 1/4 tsp Italian seasoning and 1/8 tsp salt. Cook for 1/2 minutes until the breadcrumbs start to brown slightly.
6. Add the breadcrumbs to the mushrooms along with the parmesan cheese. Mix well with the mushrooms.
7. Place in the oven for 15 minutes. Let cool and enjoy!
- Prep Time: 5
- Cook Time: 20
Questions? Comment Below!