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!
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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 are looking for an easy appetizer, this is a great option because this recipe is a great beginner-level recipe.
If you love appetizers as much as I do, here are some of the best gluten free appetizer recipes on the blog!
Why This Recipe Is Great:
- These mushroom caps are stuffed with all of the good stuff. Cheese, gluten free bread crumbs, and sausage. They are absolutely flavor-packed!
- You can make these gluten free stuffed mushrooms ahead and freeze them until you are ready to 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 to make these in my air fryer, so I am adding air fryer directions below.
If you love serving mushrooms as an appetizer, you will want to try these crispy Air Fryer Mushrooms too!
- Mushrooms - you can use white button mushrooms or cremini mushrooms. You want to grab the package where the caps look large. You can 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 will need to cut it up really fine.
- Cream cheese - Use full-fat or low-fat cream cheese in this recipe. If you are dairy-free, 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.
Recipe Step By Step 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 they are soft.
Step 2: Cook the sausage patties on medium heat in a cast iron skillet or other skillet. Shred the ground sausage 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.
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 if you need to make 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 around 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 carefully 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 :-).
- 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.
Expert Tips and Recipe FAQ:
I baked these mushroom caps for 20-22 minutes, but it really depends on the size of mushroom caps you use. Smaller mushroom caps can take much less time to bake than larger ones.
You can definitely 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 definitely want to wash your mushrooms, but you need to 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 mushrooms recipe, but you will want to freeze them before you bake them. Thaw and bake.
This post was updated from an older December 2018 post with more detailed directions, and air fryer cooking instructions
More Easy Gluten Free Appetizers:
If you are looking for more appetizers, give this easy Baked Chicken Wings recipe a try!
Gluten Free Cheesy Sausage Stuffed Mushroom
- 24 fresh mushrooms * see note
- ¾ pound raw sausage patties * see note
- 1 leek sliced thinly
- 1 garlic clove minced
- 1 teaspoon chopped jalapeno
- 1 package cream cheese * see note
- ¼ cup parmesan
- ¼ cup gluten free bread crumbs * see note
- 1 tablespoon olive oil
- Wash mushrooms and remove stems. Place the caps in a baking dish. In a pan, add leeks, garlic, chopped mushroom stems, and olive oil. Saute for 5 minutes on medium heat. Remove from the pan.
- Add raw sausage 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, jalapenos, and cream cheese into the pan. Cook on low heat until the cream cheese is melted. Add shredded cheddar and allow to melt. (*Add cilantro if you like).
- 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.
- 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 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.
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