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

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

Filling

  • 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

Directions

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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