Description
These Gluten and Dairy Free Stuffed Mushrooms are a flavorful and healthy appetizer perfect for anyone avoiding gluten and dairy. Featuring a savory filling made from mushroom stems, garlic, fresh herbs, and almond flour, these baked mushrooms are crispy on top and tender inside, making them a delicious and easy-to-make snack or side dish.
Ingredients
Vegetables
- 12 white mushrooms
- 4 cloves garlic
Oils & Fats
- 2 tbsp avocado oil (divided)
Herbs & Spices
- 3 tbsp parsley (chopped)
- 2 tsp fresh thyme
- Salt to taste (omit pepper for AIP)
- Pepper to taste (optional, omit for AIP)
Other
- 1/4 cup almond flour (see notes for AIP)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking.
- Prepare Mushrooms: Wash and scrub the mushrooms gently to clean them. Carefully remove the stems and clean the inside of the caps with a damp cloth. Pat the caps dry thoroughly and arrange them on the lined baking sheet, open side up.
- Dice Stems and Garlic: Finely dice the mushroom stems along with the garlic cloves to create a finely chopped mixture that will form the filling base.
- Sauté Mixture: Heat 1 tablespoon of avocado oil over medium heat in a skillet or pan. Add the diced garlic and mushroom stem mixture, lightly salt it, and sauté for 4-5 minutes until the mushroom stems become tender and the garlic releases a fragrant aroma.
- Make Filling: Transfer the sautéed mixture to a mixing bowl. Add the chopped parsley, fresh thyme, and almond flour. Stir well to combine all ingredients into a cohesive filling.
- Stuff Mushrooms: Generously spoon the filling into each mushroom cap. Be sure to overfill slightly so that the filling rises above the edges. Lightly drizzle the remaining avocado oil over the stuffed mushrooms to add moisture and help with browning.
- Bake: Place the baking sheet in the preheated oven and bake for 30 minutes. The mushrooms should become tender and the filling should develop a crisp, golden top. Serve the stuffed mushrooms warm for best flavor and texture.
Notes
- For the Autoimmune Protocol (AIP) diet, omit the pepper and ensure almond flour is tolerated.
- Avocado oil can be substituted with another neutral oil like olive oil if preferred.
- Use fresh herbs for the best flavor, but dried can be substituted at half the quantity.
- This recipe serves as a great appetizer or side dish and can be doubled for larger gatherings.
