Gluten Free Stuffed Mushrooms

Recipe - Gourmet Garage Corporate

Prep Time10 Minutes

Servings6

Cook Time25 Minutes

Ingredients

½ lbs Bowl & Basket white mushrooms

3 tbsp lemon juice

Bowl & Basket Olive oil

1 large onion, finely diced

1 tbsp garlic, minced

1 ¼ cups Bowl & Basket gluten-free breadcrumbs

3 tbsp Bowl & Basket Italian seasoning

2 tbsp Bowl & Basket white wine vinegar

1 ¾ cups Bowl & Basket vegetable stock, divided

Bowl & Basket Grated parmesan cheese, divided

Salt, to taste

pepper, to taste

Directions

Preheat the oven to 425 degrees. Clean the mushrooms with a damp paper towel to remove any excess dirt and trim off edges of caps if they are damaged. Remove caps from stems; set caps aside until ready to stuff.
Dice the stems; measure out ¾ cup of diced mushroom stems to use in the recipe and store any remaining diced mushroom stems for another use.
Heat oil in a medium skillet over medium heat. Add diced onions and saute for 5 minutes or until softened; add in garlic and saute another 1 minute or until fragrant. Stir in diced mushroom stems and saute another 4-5 minutes or until tender.
Remove from heat and stir in 1 cup of the stock, lemon juice, Italian seasoning, gluten free breadcrumbs, ½ cup of the parmesan cheese and stir until well mixed. Season with salt and pepper to taste. The mixture should be moist.
Place mushroom caps cavity-side up in a large baking dish. Fill generously with the mushroom stuffing mixture. Sprinkle the remaining parmesan cheese over the tops of the stuffed mushrooms. Pour the rest of the broth carefully into the bottom of the baking dish.
Bake mushrooms for 20-30 minutes or until golden brown and tender. If needed, turn the broiler on for the last 1-2 minutes if desired.
Remove from the oven and carefully transfer mushrooms to a serving dish and serve warm.

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Directions

Preheat the oven to 425 degrees. Clean the mushrooms with a damp paper towel to remove any excess dirt and trim off edges of caps if they are damaged. Remove caps from stems; set caps aside until ready to stuff.
Dice the stems; measure out ¾ cup of diced mushroom stems to use in the recipe and store any remaining diced mushroom stems for another use.
Heat oil in a medium skillet over medium heat. Add diced onions and saute for 5 minutes or until softened; add in garlic and saute another 1 minute or until fragrant. Stir in diced mushroom stems and saute another 4-5 minutes or until tender.
Remove from heat and stir in 1 cup of the stock, lemon juice, Italian seasoning, gluten free breadcrumbs, ½ cup of the parmesan cheese and stir until well mixed. Season with salt and pepper to taste. The mixture should be moist.
Place mushroom caps cavity-side up in a large baking dish. Fill generously with the mushroom stuffing mixture. Sprinkle the remaining parmesan cheese over the tops of the stuffed mushrooms. Pour the rest of the broth carefully into the bottom of the baking dish.
Bake mushrooms for 20-30 minutes or until golden brown and tender. If needed, turn the broiler on for the last 1-2 minutes if desired.
Remove from the oven and carefully transfer mushrooms to a serving dish and serve warm.