• Email Robust Recieps

Robust Recipes

Healthy, Flavorful Food

  • Home
  • Recipes
  • About
  • Commercial Food Photography

Gluten-Free Stuffed Mushroom Caps with Fennel and Sage

April 21, 2014 By Emily

This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.

Jump to Recipe·Print Recipe·Leave a Review

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?

gluten-free-stuffed-mushroom-camps-with-cheddar-fennel-and-sage1

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.

gluten-free-stuffed-mushroom-caps-with-cheddar-fennel-and-sage2

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.

gluten-free-stuffed-mushroom-caps-with-cheddar-fennel-and-sage3

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Stuffed Mushroom Caps with Fennel, and Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 24 1x
  • Category: Appetizers
Print Recipe
Pin Recipe

Description

Gluten-free stuffed mushroom caps with cheddar, fennel, and sage are stuffed with the mushroom stems. They are a delicious, healthier version of traditional mushroom caps.


Ingredients

Units Scale
  • 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).
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/2 onion, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried sage
  • 1 tablespoon malt vinegar (or adjust amount to your liking)
  • 1/4 teaspoon red pepper flakes


Instructions

  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with a silpat or parchment paper.
  2. 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.
  3. 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.
  4. Flip the mushroom caps over and roast until browned, about 10 minutes.
  5. Meanwhile, in a food processor, pulse the mushroom stems, shallot, garlic, 1/8 teaspoon pepper until finely chopped.
  6. 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.
  7. Remove from the heat, allow to cool for 5 minutes. Add the cheddar cheese, fennel seeds, and sage. Mix well.
  8. 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.

Notes

Adapted from: Cook’s Country

Did you make this recipe?

Tag @RobustRecipes on Instagram and hashtag it #RobustRecipes

Recipe Card powered byTasty Recipes

Leave a Comment Filed Under: Appetizers, Gluten Free, Snacks, Uncategorized, Vegetarian Tagged With: appetizers, Gluten Free, stuffed mushrooms, vegetarian

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

Hi there, I'm Emily.
I create simple, healthy recipes that have food allergy adaptations, whenever possible. My favorite recipes to share are desserts that contain nutritious ingredients, while still tasting decadent. I believe in the power of eating wholesome, quality food. It fuels, and empowers us. At Robust Recipes you will find food that will make you feel as good as it tastes. Read More…

Connect with Me!

Visit Us On FacebookVisit Us On TwitterVisit Us On InstagramVisit Us On PinterestCheck Our Feed

subscribe for free recipe updates

© 2025 Robust Recipes    Privacy Policy    Terms & Conditions

Robust RecipesLogo Header Menu
  • Home
  • Recipes
  • About
  • Commercial Food Photography