Gluten-Free Stuffed Mushrooms Made Easy
Stuffed mushrooms are one of those appetizers that always disappear first at a party, and this Gluten-Free Stuffed Mushroom recipe is proof of why. White button mushroom caps get filled with a creamy garlic, bacon, and Parmesan filling, then topped with buttery, toasted gluten-free bread crumbs before baking.
The whole thing comes together in about 35 minutes total, and the mushrooms can be assembled a day or two ahead, which makes them one of our go-to appetizers for entertaining.
What makes this recipe special: toasting the Schär gluten-free bread crumbs in butter and garlic before they ever touch the mushrooms, so every bite has that crisp, savory crunch you’d expect from traditional bread crumbs.
Quick Stats: 15 min prep | 20 min bake | Makes 15 mushrooms | Gluten-free | Assemble up to 2 days ahead
Which Bread Crumbs to Use for Gluten-Free Stuffed Mushrooms
To get the same taste and texture as traditional bread crumbs without the gluten, we’re topping our mushrooms with Schär Gluten-Free Bread Crumbs. Schär is a natural food company dedicated to gluten-free bread and baked goods, so you never have to feel like you’re missing out.
Schär bread crumbs are: gluten-free, wheat-free, non-GMO, lactose-free, and preservative-free. They’re unseasoned, which makes them a great pantry staple you can flavor to taste for whatever you’re cooking.
What “Gluten-Free” Actually Means on a Label
Under FDA rules, anything labeled gluten-free must contain less than 20 parts per million of gluten, whether it’s naturally gluten-free or has been processed to remove it. That’s the standard to look for on the box before you buy. Learn more from the FDA.
Where to Find Schär Gluten-Free Bread Crumbs
Specialty ingredients can be tricky to track down. If you can’t find Schär bread crumbs in the regular aisle, check the natural foods aisle instead. Find stores carrying Schär near you
The Ingredients
Everything here is easy to find. Here’s what each one does and where to check on storage if you’re not sure yours is still good:
Mushrooms: We used white mushrooms, but baby bellas or creminis work well too and add great flavor. Look for caps about 2 inches wide so they stay appetizer-sized.
Schär Gluten-Free Bread Crumbs: These give the mushrooms a crisp topping that plays nicely against the creamy filling. See our guide on whether breadcrumbs go bad for how long an opened box lasts, or what to use instead of breadcrumbs if you run out mid-recipe.
Cream Cheese: Better-quality cream cheese makes a better-tasting filling. Let it come to room temperature so it mixes easily. It should always be kept in the fridge; see does cream cheese go bad for how long an opened block keeps.
Grated Parmesan Cheese: Adds a salty, savory note to the filling. Romano works as a substitute or blended in. Check does Parmesan cheese go bad if you’re not sure yours is still good.
Bacon: Cook until just crisp, then chop or crumble into small pieces. Our guide on does bacon go bad covers safe storage for both raw and cooked bacon.
Butter: Moistens the mushrooms and adds flavor. Olive or avocado oil works if you skip butter. See does butter need to be refrigerated if you keep yours on the counter.
Fresh Herbs: We used fresh parsley, but oregano, rosemary, or thyme all work. If fresh isn’t on hand, use dried at a ratio of 1 teaspoon dried to 1 tablespoon fresh.
Garlic: Three cloves minced, split between the filling and the breadcrumb topping. Buying in bulk? You can freeze garlic to keep extra on hand for the next batch.
Green Onion and Spices: Green onion adds freshness to the filling; swap in onion powder if you’re out. Cayenne gives a little kick, plus salt and pepper to finish.
How to Make Gluten-Free Stuffed Mushrooms
The method is straightforward: toast the topping, mix the filling, stuff, and bake. Here’s the breakdown step by step.
Step 1. Prep the mushrooms. Wipe off any dirt with a paper towel or pastry brush, then remove the stems and discard any tough or woody parts. Finely chop the stems and sauté them in a little butter and olive oil with salt and pepper. Save this mixture for the filling.
Step 2. Toast the breadcrumbs. Melt butter in a pan over medium heat, then add 1 clove of minced garlic and cook for about a minute. Stir in the Schär bread crumbs and paprika, keeping them moving so they don’t burn. Toast for 1 to 2 minutes, then remove from heat, cool, and stir in the minced parsley and Parmesan.
Step 3. Make the filling. In a bowl, combine the cream cheese, seasonings, garlic, sautéed mushroom stems, bacon, green onion, Parmesan, and 2 tablespoons of the cooled toasted breadcrumb mixture. Mix until fully combined.
Step 4. Stuff the mushrooms. Brush each cap with melted butter or olive oil and season with salt and pepper. Fill the center of each mushroom with the filling, then arrange them on a greased, foil-lined baking sheet.
Step 5. Bake. Sprinkle each mushroom with the toasted breadcrumbs and drizzle with a little melted butter or olive oil. Bake at 350°F for 18 to 20 minutes, or until golden.
Step 6. Serve. Plate the mushrooms and finish with a little more grated Parmesan and fresh parsley before serving.
Pro Tip: Toast the Crumbs First
Skipping straight to raw bread crumbs on top saves a step but leaves the topping pale and soft after baking instead of golden and crisp. Toasting the crumbs first in butter and garlic is what gives these mushrooms their crunch, and it only takes 1 to 2 minutes. Keep them moving in the pan so they don’t burn.
Get the Recipe!
GLUTEN-FREE STUFFED MUSHROOMS
Stuffed mushrooms are not only delicious and easy to prepare, but they’re always a crowd-pleaser for parties. For this Gluten-Free Stuffed Mushroom recipe, we’re stuffing white button mushrooms with a delicious creamy garlic, bacon, and Parmesan cheese cream cheese filling. Before baking, we sprinkle them with buttery, gently seasoned gluten-free bread crumbs for the perfect bite that all your guests will love. Baking up in 20 minutes, these mushrooms are easy to make and customize.
- 15 whole mushrooms we used white about 2 inches wide, stems removed and set aside
- 5 tablespoons butter or olive oil
- 4 ounces cream cheese softened
- 1/2 cup grated Parmesan cheese plus more for garnish
- 1/3 cup Schär Gluten-Free Bread Crumbs
- 4 slices of bacon crumbled
- 3 cloves minced garlic divided
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper or few splashes of hot sauce
- ¼ teaspoon ground black pepper
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PREPPING THE MUSHROOMS
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Use a paper towel or a pastry brush to wipe off any excess dirt from mushrooms. Then remove the stems, throwing away any woody parts. Brush with melted butter and season with salt and pepper. Place on baking sheet until ready to stuff.
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(OPTIONAL STEP) Finely chop, and then saute them in a small pan on medium-heat with a little butter or olive oil. Season with salt + pepper. Cook until mushroom stems have reduced to half their size. Remove from heat and allow to cool.
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NOTE: If skipping this step simply add garlic to the filling instead and throw away the stems. They can also be saved for soups, stews or omelets.
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MAKING THE BREADCRUMB
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Add 1 tablespoon of butter to a pan on medium-heat with 1 clove of minced garlic. Cook for a minute and then add the dry breadcrumb with 1/2 tsp of paprika. Keeping the breadcrumb moving in the pan, toast for 1-2 minutes. Remove from heat, cool and then stir in 1 tablespoon of fresh parsley (1 tsp dried) and ¼ cup Parmesan cheese.
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MAKING THE FILLING
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Mix the cream cheese, crumbled bacon, green onion (or 1 tsp onion powder), ¼ cup Parmesan cheese, 2 cloves of minced garlic, ¼ tsp cayenne pepper and 2 tablespoons of the prepared breadcrumb. Season with salt and pepper.
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STUFFING THE MUSHROOMS
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Divide the mixture evenly among the mushrooms, stuffing each with about 2-3 teaspoons of filling. Then sprinkle each with the toasted bread crumb and drizzle with the remaining 3 tablespoons of melted butter before baking. Olive oil may be substituted
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BAKING AND SERVING
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Bake for 18-20 minutes. Plate the mushrooms and sprinkle with a little more grated Parmesan cheese and fresh parsley before serving. Enjoy!
Nutrition Per Serving
Based on 15 mushrooms per batch, 1 mushroom per serving. This is a solid estimate built from standard USDA values for each ingredient (salted butter, regular cream cheese, hard grated Parmesan, pan-fried bacon) plus Schär’s published nutrition data for the bread crumbs, not a lab-tested measurement. Actual values will vary by brand and how much filling ends up in each cap. Garnish Parmesan and fresh herbs are not included since amounts vary by taste.
96Calories
3gProtein
8gTotal Fat
5gSat. Fat
3gCarbs
0.3gSugar
23mgCholesterol
160mgSodium
Ways to Customize This Recipe
- Vegetarian: swap the bacon for ⅓ cup chopped pecans or walnuts and use rosemary or thyme instead of parsley
- Cheese swap: try an Italian cheese blend or cheddar in place of Parmesan
- Out of Schär bread crumbs? Any certified gluten-free bread crumb, panko, or finely crushed gluten-free crackers will work
- Mushroom sizes vary, so you may end up with filling for a few more or fewer than 15 caps
- Short on time? Skip sautéing the stems and add the garlic straight to the filling instead
Make-Ahead and Freezing Instructions
| Method | How Long It Keeps | Notes |
|---|---|---|
| Fridge (unbaked) | Up to 2 days | Assemble, cover, and refrigerate. Add breadcrumbs and bake right before serving. |
| Fridge (baked) | Up to 3 days | Reheat at 325°F until warmed through, about 8 to 10 minutes. |
| Freezer (unbaked) | Up to 2 months | Freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5 to 7 minutes. |
What to Serve With Stuffed Mushrooms
Frequently Asked Questions About Stuffed Mushrooms
Can I make stuffed mushrooms ahead of time?
Yes. Assemble the stuffed mushrooms up to 2 days ahead, cover, and refrigerate. Add the breadcrumb topping and bake right before serving so the topping stays crisp.
What can I use instead of Schär breadcrumbs?
Any certified gluten-free bread crumb or panko works. Crushed gluten-free crackers also work well; see our breadcrumb substitutes guide for more options.
Can I freeze stuffed mushrooms?
Yes. Freeze them unbaked on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding 5 to 7 minutes to the bake time.
Do I have to sauté the mushroom stems first?
No. It adds flavor, but you can skip it to save time. Just add an extra clove of minced garlic to the filling and discard the raw stems, or save them for stock.
A Party Appetizer Worth Repeating
These gluten-free stuffed mushrooms prove that entertaining doesn’t have to mean spending all day in the kitchen. Fifteen minutes of prep, a simple filling, and a crisp toasted topping gets you an appetizer that looks and tastes like it took a lot more effort than it did.
Made this recipe? We would love to hear how it turned out. Leave a comment and a star rating below.
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