Amazing Gluten-Free Stuffed Mushrooms

Why You'll Love This Recipe

• It's literally loaded mashed potatoes stuffed into tender, juicy mushrooms. Of course, you'll love it!
• It's quick and easy.
• It's an innovative way to repurpose leftover mashed potatoes.
• It's a delicious gluten-free appetizer loaded with great flavor that everyone will LOVE.
• This easy recipe is great to prep in advance and cook before serving.
• You can also make them in your air fryer!

Ingredients You'll Need

• Whole mushrooms - Wiped clean with damp paper towels. I use baby bellas, but you can also use cremini mushrooms or white button mushrooms.
• Mashed potatoes - Made from Idaho® russet potatoes or any leftover mashed potatoes. Feel free to use instant mashed potatoes, as long as they're certified gluten-free.
• Loaded potato toppings - The classics; sharp cheddar, bacon, fresh chives, and sour cream!
• Melted butter - To enrich the stuffed mushrooms with more flavor and help the tops lightly toast in the oven.
• Salt and black pepper- added to taste for seasoning.

Quick tip! No time to peel, boil, and mash potatoes? Cook them in the microwave. Scrub Idaho® russet potatoes under running water, pat dry, and prick a few times with a fork. Then, microwave in 5-minute intervals, flipping in between each until the potatoes pierce easily with a fork. Scoop the flesh into a bowl, and mash, adding a splash of milk at a time, until smooth.

How To Make Gluten-Free Stuffed Mushrooms

Step 1: Prep mushrooms. The first step is to clean mushrooms by wiping the outside with a damp paper towel or cloth and drying them well, then pull out the mushroom stems. Use a small spoon to gently scrape away the fleshy center and gills.

Step 2: Make the filling. Stir the mashed potatoes, cheese, chives, sour cream, and bacon together in a large bowl.

Step 3: Stuff mushrooms with filling. Stuff each mushroom cap with a generous amount of loaded potatoes. Place mushroom caps in a shallow baking dish as you work through the entire batch.

Step 4: Bake stuffed mushrooms. Drizzle the mushrooms with melted butter and bake in your preheated oven until the mushrooms are fork-tender, and the tops are lightly toasted and golden on top. Serve hot.

How To Make Air Fryer Stuffed Portobello Mushrooms

After filling, follow these instructions to cook your mushrooms in the air fryer. Depending on the size of your air fryer basket, you may need to work in batches.

1. While assembling the mushrooms, preheat your air fryer to 375F.
2. Spray the basket with cooking spray and carefully place the mushrooms in a single even layer leaving space in between each. Cook for 10 to 15 minutes or until the mushrooms are tender and the filling is toasted.

Recipe Tips

• Be sure to wipe the mushrooms VERY dry before adding the filling. Any excess moisture may make them soggy.
• If the mushrooms release moisture while baking, blot it away before serving.
• If possible, use mushrooms similar in size (about 2" in width). The filling should be enough to make 16 gluten-free stuffed mushrooms.

Variations

Instead of classic loaded potato toppings, get creative! Check out these ways to make the potato filling.

• Sausage & spinach - Combine potatoes with cooked Italian sausage, wilted spinach, and shredded gouda.
• Crab & cheese - Mix lump crab meat, cheddar cheese, and cream cheese with potatoes.
• Fresh herbs- Add some fresh parsley or any other fresh herbs of choice in addition to the chives for an extra flavor boost.

Storing & Freezing

Storing: Keep leftovers refrigerated in a single layer in a shallow airtight container for 3- 4 days.

Freezing: You should freeze these before baking. First, freeze them on a baking sheet, then transfer the frozen uncooked mushrooms to a freezer-safe container and freeze for up to 3 months. When ready to cook, bake the mushrooms from frozen until cooked through.

Gluten-Free Appetizers You'll Love

Quinoa Pepperoni Pizza Bites

Bacon-Wrapped Stuffed Jalapenos

Bacon-Wrapped Green Beans

Bacon-Wrapped Stuffed Dates

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