Stuffed Pizza Mushrooms

What’s one food that you distinctly remember from your childhood? One that stands above all the rest?

For me, it was bagel bites. The ooey, gooey, delicious morsels that made up my after school snack from the time I was 6, to the day I moved out of my parents’ house and realized how darn expensive they were.

When I stopped eating gluten a couple of years ago, I came to terms with the fact that I would never be able to eat bagel bites again. Even though I hadn’t had them in ages, and probably never would. You see, in the time I’d spent away from bagel bites, I’d learned that they were one of many over processed, empty foods, that shouldn’t come anywhere near my body.

But when you go gluten-free, you rehash a lot of your favorite foods and say one final farewell before you take the leap forward, no matter how long it’s been since you’ve eaten that food.

The bagel bites leap was a challenging one.

Where am I going with this? Well, my mom prepared a couple of gluten-free mushroom pizzas for us last time we were over for dinner.

One bite sent me straight back to my childhood. How could a stuffed mushroom taste like a bagel bite?

She shared the recipe with me, then I lost it, and she lost it… so I ended up winging it and adapting a random recipe I found online, and it worked!

I started off by replacing regular bread crumbs with gluten-free panko breadcrumbs. Honestly, I didn’t even know these existed until I found them at Nutters last week. Another amazing gluten-free product you have to try!

I bet they’d make a mean “shake ‘n bake” ;)

Stuffed Pizza Mushrooms

Gluten free, Dairy free, Sugar free, Corn free

Stuffed mushroom caps with bacon, daiya cheese, salami, peppers, and spinach, topped with a gluten-free crispy garlic topping.

Inspired by Cook’s Country Pepperoni Pizza-Stuffed Mushrooms

Yield: 25-30 mushrooms


  • 16 oz. cremini mushrooms, stems removed with hands
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon Himalayan rock salt
  • 1/8 teaspoon ground pepper

Crispy garlic topping

  • 1/2 cup gluten-free bread crumbs
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon herbamare


  • 1/4 cup Daiya cheese
  • 1/4 cup sun dried tomatoes in oil
  • 6 slices of cooked bacon – I used beef bacon
  • 6 slices of gluten-free salami – Freybe makes great gluten-free meats
  • 1 green pepper
  • 1/2 cup spinach, chopped
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh oregano leaves


For the mushrooms: preheat oven to 450F. Toss mushrooms with oil, lemon juice, salt, and pepper in medium sized bowl. Arrange mushrooms bottom side up on a baking sheet and roast until juices are released, about 10 minutes. Turn caps over and roast until mushrooms are well browned, about another 10 minutes. Once complete, remove from the oven and allow to cool slightly.

Topping: meanwhile, mix ingredients in a small bowl and set aside.

To make the filling: process all ingredients in the food processor until smooth. Set aside.


Putting it all together: set oven to 400F. Take about a tablespoon of filling and press into a ball with your fingers. Press the ball into the mushroom cap. Then, place the mushroom filling side down in the bed of garlic topping, making sure to coat all of the filling. Repeat with all mushrooms and arrange [topping side up] on baking sheet. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.

You could also make the mushrooms ahead of time by roasting and stuffing up to 3 days in advance. Just don’t top them with bread crumbs until you’re ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap.

I can’t wait to whip these up again for our Canada Day barbecue next weekend! They’re sure to be a hit!

Did you have bagel bites as a kid?

What’s your favorite stuffed mushroom recipe?

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Comments | Leave Your Comment

  1. I wasn’t much into bagel bites (don’t get me wrong, I still ate them) but I WAS majorly into Spaghettio’s with meatballs, Kraft Mac n Cheese, and Celeste pizza for one. I had one, sometimes more than one, of one of those things every day. And not one serving…one box/can…

    • poptarts… *tear* another food I had a hard time giving up haha you’re right though, I hadn’t had those in years either.

  2. I just posted about stuffed bell peppers.

    And a couple days ago, posted about mushrooms.

    Great minds think alike :)

    Your photography is sooo beautiful in this post. Elegant, classy, total dinner party hour’dourv – ish and just awesome.

    I am not really a bagel bites girl. I would rather use my chew for chocolate bites :)

  3. Yum these look great! I’ve never seen gluten-free breadcrumbs unfortunately, but I guess I could wizz up some g-f bread and make my own. Thanks for the recipe!

  4. Ugg don’t you hate when you loose an amazing recipe! That is seriously the reason I started my blog… so I could document them all and not loose them :) These look delicious!

    • You know, now that you mention it, my recipe organization has gotten so much better since I started my blog!

  5. The filling sounds awesome – love that you used SDT!

    My mom used to make us pizza bites after school – that was a big treat. I wonder if I’d still like them? It couldn’t have been THAT good…

  6. These look awesome! I’m doing a Canada Day brunch next Friday and then we have a BBQ on Saturday and these would work awesome for both events. I think I could very easily alter these to make them vegetarian! My fave stuffed mushroom recipe is one that’s on Oh She Glows for portobello pizzas. They are sooo good!

  7. Mmmm these looks so good! I never really liked bagel bites that much, but I did love mini pizzas!

  8. I wasn’t a bagel bite eater as a kid….but I loved pizza pockets! Sounds so gross now, though!

    And honestly, I have never tried making stuffed mushrooms-that should change!

    • Oh my gosh, I loved pizza pockets. I used to squeeze out all the filling and just eat the dough pocket. My gosh, I don’t even know if I could eat that now! Yes, you need to make stuffed mushrooms!

  9. when I made my pizza stuffed peppers I made a few mushrooms too… they were SO good. I have some of those Kinnnikinnick bread crumbs and have not used them yet, perhaps I can make these…

    Happy Friday!

  10. We love those bread crumbs! They are truly the best! I remember cookie dough ice cream as a childhood treat I always ate. This is horrible, but I would buy the pillsbury cookie dough and vanilla frozen yogurt (my favorite). I would slightly melt the frozen yogurt and then chunk up the cookie dough in it. I know it’s horrible, but it was so good! The stuffed mushrooms look and sound perfect!

  11. … What’s a “bagel bite”? Haha, I grew up overseas – mostly in Europe and South East Asia – so I [luckily?] missed out on all sorts of ‘traditional’ North American foods, it seems!

    My favourite stuffed mushroom recipe has been mentioned by another commenter: the “Portabella Pizzas” that Angela from maade are deeelicious! I’ve never been a bacon or salami fan, but crispy garlic? Yesss. Love garlic! Maybe I’ll try out a meat-free version of this since it looks awesome…

    • It’s a mini bagel with loads of cheese, pepperoni, and pineapple on top. You could heat them up in the microwave for a couple of seconds and polish off a box in one sitting, easily! Good thing you missed out on it haha.
      I think I need to checkout Angela’s recipe!

  12. How creative! I loved bagel bites and chicken pot pies. After I learned that those frozen pot pies have about 50 grams of fat (and how terrible all processed crap is) they were out. Now I don’t eat meat, so I need a delicious healthy veggie pot pie.

  13. I had the exact same experience with Bagel Bites that you did–at them like crazy growing up but stopped once I moved out and realized how expensive they are!
    Thanks for this tasty looking recipe!

  14. I think my brain just exploded. What a great idea! Bagel bites were always a great late night snack for me, but I was always impatient to eat them. So I’d burn my fingers picking them up and burn my tongue when I tried to eat them… Good times… good times.

    Great recipe though! It’s such a great yet simple idea, I can’t believe more people haven’t done them! Way to go!

    • haha you and your brain explosions! I totally did the SAME thing with bagel bites… and pizza pops. That filling got so hot, but I didn’t care!

  15. Thanks for suggesting these! I have never liked mushrooms, but maybe I’d even eat a mushroom if it was loaded with all that other good tasting stuff. :-) What is herbamare? What would be a substitute for it? Is it a blend of seasonings that I could duplicate with what I have on hand? Or is it kind of like an Italian spice mix or something? The other mentioned portobello pizza idea sounds interesting… I also need vegan, so I may have to do some adaptations. And maybe find some alternatives to stuff if I can’t get past the mushroom thing… Like maybe some of the crackers from your recipe collection. :-)

    • Herbamare is a flavored salt with loads of different herbs. Regular salt will do the trick! Good luck :)

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