Stuffed mushroom caps are the perfect appetizer. They are cute, bite-sized and versatile. You can stuff them with crab, breadcrumbs, cheese; there are so many combinations. Generally when I have eaten stuffed mushrooms it has been a scrumptious breadcrumb mixture. Although the breadcrumb mixture is a classic option, why not make stuffed mushroom caps a little healthier? Why not make them gluten-free?
The solution: save the stems of the mushrooms and throw them all in a food processor to chop them up really fine. Add a couple other spices and ingredients and you’ve got yourself a delicious gluten-free stuffed mushroom cap. I promise, you won’t miss the breadcrumbs one bit.
These gluten-free stuffed mushroom caps with fennel, and sage are crazy delicious. The sage and fennel are the perfect marriage with the silky mushroom stems. The hints of sharp cheddar cheese and tangy malt vinegar are mind blowing.
Even though stuffed mushroom caps are supposed to be served as an appetizer, I ate every last tasty mushroom for lunch. I was a little disappointed when I realized that I had to share them with my husband.
Trust me, gluten-free stuffed mushroom caps with fennel and sage are the ultimate appetizer to serve at your next party. Or just whip them up and make a lunch out of them. It’s okay, I won’t tell.
- 24 large white mushrooms, cleaned. (I had medium-sized mushrooms on hand so that’s what I used. They worked fine, but bigger mushrooms would work best).
- ¼ cup olive oil
- Salt and pepper
- ½ onion, minced
- 2 garlic cloves, minced
- ½ teaspoon fennel seeds
- ½ teaspoon dried sage
- 1 tablespoon malt vinegar (or adjust amount to your liking)
- ¼ teaspoon red pepper flakes
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with a silpat or parchment paper.
- Remove the stems from the mushroom caps. I found it easiest to wiggle the stems until they loosened and popped out of the mushroom caps. If I pulled them out the stem would break.
- Returning to the baking sheet, toss the mushroom caps with 2 tablespoons oil and a pinch of salt and pepper. Arrange the mushroom caps gill side up, and roast until the liquid is released from the mushrooms, about 20 minutes.
- Flip the mushroom caps over and roast until browned, about 10 minutes.
- Meanwhile, in a food processor, pulse the mushroom stems, shallot, garlic, ⅛ teaspoon pepper until finely chopped.
- In a small skillet heat the remaining 2 tablespoons oil over medium heat. Add the stem mixture to the skillet and cook until the mixture is golden brown, about 5 minutes. Add the malt vinegar, cook for 1 more minute.
- Remove from the heat, allow to cool for 5 minutes. Add the cheddar cheese, fennel seeds, and sage. Mix well.
- Once the mushroom caps are done roasting, stuff the cavity with the filling. Return the mushrooms to the oven for about 5 to 7 minutes, or until the stuffing is heated through. Serve immediately and enjoy.