These Easy Gluten Free Stuffed Mushrooms are the perfect appetizer for parties, family gatherings and game day celebrations. Their flavorful combination of sausage, onions, and cheese makes them impossible to resist.
Whether it’s time for the Super Bowl, the Oscars, March Madness, or a simple get-together of family and friends, tasty appetizers are always a good idea. And if the recipe is easy to prepare, then it’s even better.
Mushrooms are a staple in our home. We add them to scrambled eggs, salads, and Chicken Marsala. And now we can enjoy them jam-packed with Italian sausage and three kinds of cheese.
If you enjoy mushrooms like we do, you’ll love these bite-size bundles of flavor. The mushroom caps are stuffed with sautéed onions, garlic, and sausage, a blend of cheeses, and topped with butter coated cornflake crumbs.
This sausage stuffed mushroom recipe is easy to make and you only need the following ingredients:
- Large white mushrooms
- Unsalted butter
- Onion
- Garlic
- Gluten free Italian sausage
- Cream cheese
- Parmesan cheese
- Colby Monterey Jack cheese
- Cornflakes
(Always read the labels to make sure your ingredients are gluten free.)
How to Make Gluten Free Stuffed Mushrooms
Spray a baking pan with non-stick cooking spray and place the mushroom caps on the pan.
Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
Add the sausage to the pan and cook for 5-6 minutes. Use a wooden spoon or spatula to break the sausage into smaller pieces.
Preheat oven to 375 degrees.
In a medium mixing bowl, place the onion mixture, sausage, cream cheese, parmesan cheese, and Colby Monterey Jack cheese. Stir until completely combined.
Use a 1-tablespoon scoop to transfer the sausage mixture to the mushroom caps.
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the crushed cornflakes to the melted butter and stir to combine.
Sprinkle the cornflake mixture over the mushroom caps.
Bake for 20 minutes or until the tops are golden brown.
Serve warm and enjoy.
Do you wash mushroom caps?
Mushroom caps are like little sponges that will quickly soak up water and become soggy if you submerge them in water. Many people prefer to clean the mushroom caps by brushing them off with a dry pastry brush or paper towel.
However, I don’t feel like the mushrooms get completely clean without using some water. I rinse the whole mushrooms under running water before removing the stems.
After rinsing the mushrooms, I use paper towels to pat them dry. You won’t be able to completely dry the mushrooms, but the small amount of water left won’t make a difference.
Pro Tips
- Cover the surface of your baking pan with non-stick cooking spray. The bottom of the mushroom caps may stick and you don’t want to leave any of the tasty bits behind.
- Before using the cream cheese, allow it to come to room temperature. Softened cream cheese will mix up more easily than cream cheese right from the fridge.
- To save time, I buy pre-grated and pre-shredded cheese from my local grocery store. You can grate and shred the cheese yourself, but I like the convenience of it being done for me.
If you’re looking for a simple appetizer, that doesn’t require any fancy ingredients, give these stuffed mushrooms a try. They’re sure to be a hit at your next party or sporting event! Enjoy!
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Easy Gluten Free Stuffed Mushrooms
Ingredients
- 18 large white mushrooms (approx. 18 oz.)
- 3 tablespoons unsalted butter, divided
- ½ cup onion, diced
- 1 teaspoon minced garlic
- 8 ounces mild gluten free Italian sausage, casings removed
- 4 ounces cream cheese, softened
- ¼ cup parmesan cheese, grated
- ½ cup Colby Monterey Jack cheese, shredded
- ⅓ cup cornflakes, crushed
Instructions
- Spray a baking pan with non-stick cooking spray and place the mushroom caps on the pan.
- Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
- Add the sausage to the pan and cook for 5-6 minutes. Use a wooden spoon or spatula to break the sausage into smaller pieces.
- Preheat oven to 375 degrees.
- In a medium mixing bowl, place the onion mixture, sausage, cream cheese, parmesan cheese, and Colby Monterey Jack cheese. Stir until completely combined.
- Use a 1-tablespoon scoop to transfer the sausage mixture to the mushroom caps.
- In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat.
- Add the crushed cornflakes to the melted butter and stir to combine.
- Sprinkle the cornflake mixture over the mushroom caps.
- Bake for 20 minutes or until the tops are golden brown.
- Serve and enjoy.
Notes
- Cover the surface of your baking pan with non-stick cooking spray. The bottom of the mushroom caps may stick and you don’t want to leave any of the tasty bits behind.
- Before using the cream cheese, allow it to come to room temperature. Softened cream cheese will mix up more easily than cream cheese right from the fridge.
- To save time, I buy pre-grated and pre-shredded cheese from my local grocery store. You can grate and shred the cheese yourself, but I like the convenience of it being done for me.
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