When mushrooms get stuffed good things tend to happen. Especially when they are gluten free. This recipe is the perfect hot appetizer for your gluten-free Thanksgiving holiday table. Serve a holiday feast that all your guests can enjoy. These stuffed mushrooms are just the perfect way to get people mingling while you put the finishing touches on your delectable dishes.
This week we have been recipe planning and bringing you a gluten-free holiday feast. We have gluten-free pot pie for leftover turkey, chocolate pie, apple pie, and a snack tray — all gluten free.
This year I will be cooking with my mom and sharing all of the holiday duties from the setup to the last cup of decaf coffee poured. Although we both love to cook we will admit our holiday functions tend to leave us a little tired. So obviously we go through our fair share of coffee.
I have a particular weakness for mushrooms. All mushrooms. They are the perfect fall and winter vegetable for so many earthy dishes. This stuffed mushroom recipe works like gangbusters with extra large mushrooms. They hold the stuffing well and nothing spills out. They are loaded with rosemary to kick the flavor up and give you a secret nutrition boost as well.
Thanksgiving is now a week away. But if you are gluten free there is no need to panic. We are bringing you gluten-free recipes sans stress so all can enjoy.
8 extra-large button mushrooms (or 10-12 medium-large)
1/2 lb. ground sausage
1 1/2 Tbsp. minced rosemary
3 cloves garlic, minced
1/2 tsp. hot chili powder
2 slices bread, crumbled (gluten free if needed)
4 oz. goat cheese
Parmesan cheese to sprinkle on top
Preheat oven to 350 degrees F. Prepare 9”x13” pan by spraying with cooking spray.
Clean mushrooms. Remove the stems and chop them finely. Place caps in pan and set aside.
Brown sausage, drain excess grease, and put in medium bowl. Add chopped mushroom stems and remaining ingredients, and mix until thoroughly combined. Fill mushroom caps with the mixture, heaping the filling and pressing it together firmly with your hands. Add about 1/4 cup of water to the bottom of the pan and bake for 30 minutes, or until the mushrooms are juicy and tender.
Sprinkle each cap with parmesan cheese and broil for 3 minutes.