Friday, September 15, 2017

Vegetarian Stuffed Mushrooms with Spinach and Parmesan Cheese

Are you looking for an easy appetizer that is sure to dazzle your guests? Vegetarian stuffed mushrooms taste delicious and look spectacular.
Yet, they are very easy to make and are the perfect finger food for any occasion.

With so many allergy concerns in the general population, it is sometimes difficult to find an appetizer that all guests can eat. 

These special treats are gluten free, egg free, nut free, and can be made dairy free if you use vegan cheese which is available in most natural food markets.

Make this tasty recipe in four easy steps. 
  1. First, wash and pat dry your mushrooms
  2. Second, remove stems and lightly scoop out with a spoon
  3. Third, stuff the cavity with the gluten free stuffing.
  4. Sautee the large mushroom in butter or olive oil to soften slightly


stuffing for stuffed mushrooms

The stuffing recipe calls for only three vegetables -

  • spinach
  • mushrooms
  • onions
plus some grated parmesan/ Romano cheese. I use BelGioioso ( supermarket) from Wisconsin  because it is made from the milk of cows that are free of rbst, is labeled gluten free, is  reasonably priced,  and I think tastes the best of any I've tasted.

Since the vegetables are quickly sauteed prior to stuffing the mushrooms,  there is no need to do anything but heat the mushrooms before serving.

If you like raw mushrooms like I do , you can even serve the mushroom shell raw.- your choice whether to heat them or not! If you do sautee them or heat them , they will cook in 5 minutes.
Heat just before serving. However, leftovers will serve up well too. 

Author: Judee Algazi @gluten Free A-Z Blog

12 medium or large whole mushrooms, wiped clean
1 and half cups of chopped frozen spinach, thaw and squeeze out liquid
1 cup of diced onion
1 cup of chopped mushrooms ( I used the scaped stems and scooping from the mushrooms)
1/2 cup of grated (not powdered) parmesan cheese

Spray a large skillet with olive oil spray. Saute the onions and mushroom pieces until onions are translucent. Add the squeezed out chopped spinach spray with more olive oil spray and continue to saute to heat the mixture . Remove from skillet and stuff the mushrooms with the mixture . Top each mushroom with the grated cheese.

Serve the mushrooms raw or sautee in the skillet in olive oil or butter for one minute covered. If using butter be careful not to burn it.

My Notes: 

  1. I will be serving these gluten free beauties at my vegetarian luncheon the 1st day of the Rosh Hashanah holiday.( Jewish holidays always begin at sundown the night before. So, I will have a dinner the first night and a lunch the next day which is the first day! The 2nd night we are invited to relatives for dinner.
  2. Buy whole medium or large mushrooms 
  3. If you use the large mushrooms, you can cut them in half when serving

These flowers are from my garden! 

white hydrangeas in a crystal vase

Friday, September 15, 2017


  1. Oh those look great. I haven't had stuffed mushrooms in ages and now I have a craving!

    1. Beth,
      I too go in spurts. Sometimes I make them frequently; sometimes I don't have them for 6 months

  2. Your flowers are beautiful. Great stuffed mushroom recipe!

    1. Patrick,
      Thanks. The flowers are from my garden and I'm so proud!!

  3. I too am know craving stuffed mushrooms. They look fabulous! ;-)


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