Serve these cheese and sausage-filled gluten free stuffed mushrooms for a mouthwatering appetizer everyone will love! This recipe uses simple ingredients that combine to make a delicious bite-sized appetizer. You will love how easy this gluten free stuffed mushroom recipe is to make in under 40 minutes!
This post may contain affiliate links. Please read our Disclosure Policy.
Are you ready for something new to try? This easy gluten free stuffed mushroom recipe makes the perfect small bites appetizer for game day, holiday, or any celebration! I also love making it for Thanksgiving, and it has become a tradition to bring a big tray full of these stuffed mushrooms with me when we visit family. Nobody can tell they are gluten free!
If you love appetizers as much as I do, here are some of the best gluten free appetizer recipes on the blog!
Why this gluten free stuffed mushrooms recipe is the best:
- These mushroom caps are stuffed with all of the good stuff. Cheese, gluten free bread crumbs, and sausage. They are flavor-packed!
- You can make these gluten free stuffed mushrooms ahead and freeze them until you can bake them.
- I include a dairy-free option for those who can not eat dairy products.
- I share a few options to vary the flavor, including a spicy version!
- I recently started making these in my air fryer, so I am adding the directions below.
If you love serving mushrooms as an appetizer, you will want to try these crispy Air Fryer Mushrooms or these Gluten Free Mini Corn Dog Muffins!
Allergen Information:
These homemade stuffed mushrooms are gluten-free, nut-free, soy-free, and oat-free.
Incredible recipe. I deviated a tiny bit. Skipped the jalepeno as wife isn’t big and spice. Wasn’t clear on the breadcrumbs so sprinkled a few on top when they went into the oven. After 22 minutes switched to high broil and added a mix of bread crumbs and greatest parmesan.”
mike, blog comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Mushrooms: You can use white button mushrooms or cremini mushrooms. You want to grab the package with the large caps. You can also use mini portobello mushrooms for a bigger-bite appetizer.
- Sausage – Many raw sausage brands are naturally gluten free. Make sure to read the ingredients label on any sausage you purchase to verify. You can use precooked sausage, but you must cut it up fine.
- Cream cheese—This recipe calls for full-fat or low-fat cream cheese. Kite Hill makes delicious dairy-free cream cheese.
- Parmesan Cheese – You can use parmesan or a parmesan blend. VioLife makes very good dairy-free parmesan cheese if you are dairy-free!
- Leeks – you can substitute onion or scallions if you can’t find leeks.
- Jalapeño – if you don’t like spice, you can skip this ingredient.
If you love mushrooms, you will also love this easy Gluten Free Lion’s Mane Crab Cakes recipe.
Step-By-Step Photos and Directions:
Step 1: Wash your mushroom caps and remove the stems. Please see the FAQ below for the best way to clean mushroom caps. You do not want them to get over-saturated, so check out my tips below! Use a sharp knife to chop up the stems into small pieces.
Place the hollowed mushroom caps upside down, gill side up, in a baking dish. Mushrooms release their water as they cook, so be sure your baking pan has sides so this liquid doesn’t leak into the oven bottom.
Add the mushroom caps and leeks to a small skillet and sauté them for 5 minutes until soft.
Step 2: Cook the sausage patties on medium heat in a cast iron skillet or another skillet. Shred the ground sausage as it cooks. You want very small pieces. You can also use link-style sausage and remove the casings.
Step 3: Add in the sauteed leek or onion, mushroom stems, and jalapeno peppers. Cook for another 5 minutes over medium heat.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 4: Add cream cheese, parmesan, and gluten free breadcrumbs. Cook on medium-low heat until the cheese melts.
Step 5: You will end up with this delicious cheesy sausage mixture. Stuff this sausage mixture into each mushroom cap. Bake the stuffed mushrooms at 350º F for 20 minutes until the mushrooms are cooked. The actual baking time may vary depending on the size of your mushroom caps.
Air Fryer Cooking Directions:
Cooking stuffed mushrooms in the air fryer is my new favorite way to cook them. They cook quickly, which is perfect for making a second batch!
- Follow the above directions through step 4. Gently place the mushroom caps in the air fryer. Be sure there is a little space between each so the air can circulate each cap.
- Add the sausage mixture to each mushroom cap.
- Cook the mushroom caps at 350º F for 15 minutes. The actual cook time may vary depending on the size of your mushroom caps.
- Use small tongs or a small spatula to remove each mushroom carefully from your air fryer.
Enjoy this easy gluten free stuffed mushrooms recipe while they are hot, and all of the cheese is melty and gooey :-). You may also love these Gluten Free Salmon Cakes.
Flavor Variations:
- Swap the parmesan for cheddar cheese and add the finely diced jalapeño. Top with cilantro.
- Instead of gluten free bread crumbs or panko, use ground pork rinds.
Frequently Asked Questions:
You can make this stuffed mushroom recipe dairy-free. Substitute a dairy-free cream cheese by Daiya or Kite Hill. VioLife makes a great dairy-free parmesan cheese.
This can be tricky! You want to wash your mushrooms but must do it carefully. Mushroom caps expand with water, so don’t wash them until you are ready to use them. Wash quickly, then dry them off with a paper towel to remove moisture.
You can freeze this stuffed mushroom recipe, but you should freeze them before you bake them. Thaw and bake.
If you are looking for more appetizers, give this easy Baked Chicken Wings recipe a try!
More Easy Gluten Free Mushroom Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Cheesy Sausage Stuffed Mushroom
Ingredients
Equipment
Method
- Wash 24 fresh mushrooms and remove stems. Chop the mushroom stems and 1 chopped leek or onion into small pieces. Place the caps in a baking dish.
- In a skillet, heat 1 tablespoon olive oil on medium heat for one minute. Add leeks, 1 garlic clove (minced), and chopped mushroom stems. Saute for 5 minutes on medium heat. Remove them from the pan to a bowl.
- Add 3/4 pound raw sausage patties to the pan and cook on medium heat until browned. Use a spoon to chop the sausage so it shreds into small pieces. Cook until browned. Preheat oven to 375º F.
- Pour in the leek mixture, 1 teaspoon minced chopped jalapeno, 1/4 cup gluten free bread crumbs, and 1 package cream cheese (room temperature) into the pan. Cook on low heat until the cream cheese is melted. Add 1/4 cup parmesan cheese (or you can also use cheddar) and allow it to melt. (*If you use cheddar, add cilantro if you like because their flavors work well together.)
- Fill each mushroom cap with the mixture. Bake for 20-25 minutes until mushrooms are cooked. Bake time will depend on how large your mushroom caps are.
Nutrition
Notes
- Please lightly wash your mushrooms before using them.
- Chop up your stems into very small pieces.
- You can use white button mushrooms or cremini sized.
- Full fat or low-fat cream cheese is fine to use in this recipe. Both will be creamy.
- Make sure to read the ingredients in the raw sausage patties you purchase. Most should be gluten free but you should always double-check.
- You can use gluten free bread crumbs or panko. My easy homemade gluten free bread crumbs recipe is really easy to make.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older December 2018 post with more detailed directions and air fryer cooking instructions.
I felt the ratio had too much cream cheese and overpowered the other flavors of the filling. Next time I will just add a little at a time to liking.
At what point are the bread crumbs added?? I should have read thru 1st. Had them all assembled and realized the crumbs were never added 🙁
Step 4 in the step-by-step recipe photos above tells and shows you add them with the cheese to the skillet. I can clarify this more in the recipe card too.
Hi I’m wondering if anyone on this site has tried the recipe changing the cream cheese & making it DF as well , it looks lovely but if someone has already made if GF I’d appreciate knowing what they used thanks jn advance
Hi Kay, I have made this with Kite Hill cream cheese and it tasted great.
You post that there’s bread comes in this recipe but then you don’t see where to add them unfortunately I am making them right now so I don’t know if I’m going to hear back LOL
Hi Melissa, the crumbs are added to the crumbled cooked sausage (in the photo). I will clarify in the directions.
Incredible recipe. I deviated a tiny bit. Skipped the jalepeno as wife isn’t big and spice. Wasn’t clear on the breadcrumbs so sprinkled a few on top when they went into the oven. After 22 minutes switched to high broil and added a mix of bread crumbs and greatest parmesan. Served with a Teriyaki marinated pork tender and Cabernet Sauvignon. Wife just said, “you need to make this every week. Awesome recipe!
I am so glad you liked them Mike 🙂