Name: Gluten and Dairy Free Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 white mushrooms; 4 cloves garlic; 2 tbsp avocado oil (divided); 3 tbsp parsley (chopped); 2 tsp fresh thyme; Salt to taste (omit pepper for AIP); 1/4 cup almond flour (see notes for AIP)

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Introduction

These gluten and dairy free stuffed mushrooms make a delicious, healthy appetizer or side dish. Packed with fresh herbs and a flavorful filling, they are easy to prepare and perfect for any occasion.

A white plate holds six stuffed mushrooms arranged in a circle, with one mushroom in front showing its filling clearly. Each mushroom has a dark brown base and a top layer of crumbly, golden-brown stuffing mixed with green herbs, giving a rough texture. The filling appears slightly toasted on edges, with small bits visible throughout. Green sprigs of fresh herbs lie near the plate on a white marbled surface, adding a fresh contrast. The scene is close-up, highlighting the texture and color of the mushrooms and filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 white mushrooms
4 cloves garlic
2 tbsp avocado oil (divided)
3 tbsp parsley (chopped)
2 tsp fresh thyme
Salt and pepper to taste (omit pepper for AIP)
1/4 cup almond flour (see notes for AIP)

Instructions

Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
Step 2: Wash and scrub the mushrooms, remove the stems, and clean the inside of the caps. Pat dry and arrange the caps on the prepared baking sheet.
Step 3: Finely dice the mushroom stems and garlic cloves.
Step 4: Heat 1 tablespoon of avocado oil in a pan over medium heat. Add the diced garlic and mushroom stems, lightly salt, and sauté for 4-5 minutes until the mushrooms are tender and the garlic is fragrant.
Step 5: Transfer the mushroom mixture to a bowl. Stir in the chopped parsley, fresh thyme, almond flour, and pepper if using, to create the filling.
Step 6: Spoon the filling generously into each mushroom cap, allowing some to mound over the top. Drizzle the remaining 1 tablespoon of avocado oil over the filled mushrooms.
Step 7: Bake in the preheated oven for 30 minutes, until the mushrooms are tender and the filling is crisp. Serve warm.

Tips & Variations

For an AIP-friendly version, omit the pepper and substitute almond flour with ground tiger nuts or cassava flour.
Try adding chopped cooked bacon or sausage to the filling for extra flavor.
Use fresh herbs like rosemary or oregano if you prefer a different herb profile.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 10-15 minutes to maintain crispness, or microwave briefly if short on time.

How to Serve

A large white plate with brown speckles holds eleven stuffed mushroom caps arranged in a scattered pattern. Each mushroom base is dark brown and filled with a golden brown crumbly topping mixed with green herbs, giving a slightly crunchy texture. Small sprigs of fresh green thyme are placed on the plate and around it for garnish. Near the top right is a small white bowl with a coarse mixture of salt and pepper. The setting rests on a white marbled surface, complemented by a beige fringed cloth at the bottom left. The light is natural, highlighting the textures and colors softly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, you can substitute white mushrooms with cremini or baby bellas. Just adjust baking time slightly if the mushrooms are larger or thicker.

Is almond flour necessary for the filling?

Almond flour helps bind the filling and adds texture, but you can replace it with other gluten-free flours like cassava or coconut flour, especially to suit dietary needs like AIP.