Stuffed Mushrooms

Growing up we always had stuffed mushrooms, but they were filled with marinara sauce and topped with Parmesan cheese. After making a Better Homes and Gardens recipe for breadcrumb-based stuffed mushrooms for a cooking class in high school, they too were added to the Thanksgiving roster.

This was my first attempt at making a gluten free version and I think I knocked it out of the park.

Stuffed Mushrooms
2 packages of button mushrooms, cleaned and de-stemmed
6-8 slices of gluten free bread (I used Food for Life gluten free Millet Bread)
1 tbsp olive oil
4 tbsp butter
1 small onion diced
1 rib of celery diced
6 of the mushroom steams diced
2 cloves of garlic minced
1 tsp+ Italian seasonings
2 tbsp grated Romano cheese
salt & pepper to taste
water or vegetable broth

1. Toast bread and cut into small cubes.
2. In a pan, sautee onion, celery, mushroom steams in olive oil and butter.
3. Once the vegetables soften and onions become transparent, add in Italian seasonings and garlic. Cook until garlic is no longer raw.
4. Add the dried bread cubes/crumbs to the pan. Turn off the heat. Stir well.
5. Add enough water to bring the mixture together. (This is going to vary upon the type of bread you use and how toasted it is.)
6. The mixture should stick together and be soft. Add in cheese, salt and pepper.
7. Fill each mushroom, pressing the stuffing down.
8. Bake at 375F till the mushrooms are brown and cooked through (so that you can pierce the middle without resistance). Approximately 40 minutes.



These were really good. Really, really good.