Making portobello stuffed mushrooms gluten free is simple and delicious. By choosing gluten-free brands for the ingredients, this recipe becomes safe for most people with gluten intolerance while remaining flavorful. Serve these stuffed portobellos for lunch or dinner, or as a satisfying option for Meatless Monday alongside a salad or roasted vegetables.
Note: If you are sensitive to trace amounts of gluten well below 20 parts per million (ppm), avoid mushrooms grown on wheat substrate. Although most test below the FDA allowance for gluten, those with extreme sensitivity should exercise caution.
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Yield: Makes 6 mushrooms.
These gluten-free stuffed portobello mushrooms combine sweet onion, garlic, toasted pine nuts, gluten-free bread crumbs and Parmesan for a rich, satisfying dish that appeals to both gluten-free and regular diets.
Ingredients:
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup white wine
- 1/4 cup gluten-free Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 cup pine nuts
- 2 large sweet onions, chopped
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons minced flat-leaf parsley
- 1/2 cup white wine
- 6 medium portobello mushrooms, washed, stems and gills removed
- 1/2 cup gluten-free bread crumbs (homemade or store-bought)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground pepper, or to taste
Instructions:
- Combine the olive oil, balsamic vinegar, white wine, gluten-free Worcestershire sauce and minced garlic in a container with a lid. Add the cleaned mushrooms and gently swish to coat. Marinate at least 2 hours, turning occasionally.
- Preheat the oven to 375°F (190°C).
- Toast the pine nuts in an ungreased skillet over medium-high heat, stirring constantly, until lightly golden, about 5 minutes. Remove and let cool.
- Place the marinated mushrooms hollow side down on a baking sheet and bake until tender, about 15–20 minutes.
- Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat to prepare the filling.
- Add the chopped onions, sliced celery, and parsley. Sauté until the vegetables are tender, about 7 minutes.
- Add the minced garlic and cook until fragrant, about 30–60 seconds.
- Increase heat to medium-high, pour in 1/2 cup white wine, and cook until the liquid has evaporated, stirring frequently.
- Transfer the cooked vegetables to a bowl. Add the gluten-free bread crumbs, grated Parmesan, and toasted pine nuts. Toss to combine and season with salt and pepper to taste.
- Remove the baking sheet from the oven, turn the mushrooms over, and fill each cap with the stuffing mixture.
- Return the filled mushrooms to the oven and bake another 15–20 minutes, or until the stuffing is golden and heated through.
Tips
To remove stems, gently break them off by hand. Scrape out gills with a teaspoon if you prefer a milder flavor—gills can be quite strong.
Homemade gluten-free bread crumbs (without the ends) give the best texture for stuffed mushrooms, but quality store-bought crumbs work well too.
Allergens vary based on the specific products used, especially the bread crumbs and any broths or condiments; always check labels when preparing food for people with sensitivities.