Gluten Free Stuffed Mushrooms

Stuffed Mushrooms with Parmesan and cream Cheese


  • 1/4 c. freshly grated Parmesan, plus more for topping
  • 4 oz. cream cheese, softened
  • 2 tbsp. chopped parsley, plus more for garnish
  • 1 tbsp. chopped thyme
  • Salt and ground black pepper


  1. Preheat oven to 400°.
  2. Spray cooking spray on baking sheet. 
  3. Remove stems from mushrooms, chop stems.
  4. Place mushroom caps on baking sheet. 
  5. Medium skillet over medium heat, melt butter.
  6. Add chopped mushroom stems and cook for 5 minutes.
  7. Add garlic and cook until fragrant, for 1 minute
  8. Add Gluten free breadcrumbs and let toast slightly for 3 minutes.
  9. Season with salt and pepper.
  10. Remove from heat and let cool slightly.  
  11. Side- Large bowl mix together mushroom stem mixture: Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. 
  12. Fill mushroom caps with mixture and sprinkle with more Parmesan.  
  13. Bake until mushrooms are soft and the tops are golden for roughly 20 minutes. 
  14. Garnish with parsley to serve.