Amazing Gluten-Free Stuffed Mushrooms
These Gluten-Free Stuffed Mushrooms are unlike any stuffed mushroom you’ve had before! Portobello caps are stuffed with bacon & cheddar mashed potatoes and then baked to perfection. It’s the perfect easy hot appetizer or side dish for any occasion! Air fryer instructions included.
Stuffed portobello mushrooms are a welcomed appetizer on any occasion, but they are typically made with bread crumbs containing gluten. There are NO breadcrumbs in these stuffed portobello mushrooms. Instead, we’re loading them up with loaded mashed potatoes!
Some may say this recipe is a twist on twice-baked potatoes and others may say it’s a brilliant stuffed mushrooms recipe. Either way, these gluten-free stuffed mushrooms combine the best of loaded potatoes with the best of stuffed mushrooms, and the results are outstanding.
For a more traditional gluten-free stuffed mushroom recipe, check out Italian stuffed mushrooms with sun-dried tomatoes and sausage.
*This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. For more delicious potato inspiration, be sure and follow Idaho® Potatoes on Pinterest, Facebook, Twitter, and Instagram.
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.
- While assembling the mushrooms, preheat your air fryer to 375F.
- 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.
Recipe FAQ
Yes. First, make sure the mashed potatoes are made with dairy-free ingredients, and then load them with a good vegan melting cheese and dairy-free sour cream. Swap the melted butter for olive oil, and you’re good to go!
Yes! To save time, prep the mushroom caps and make the loaded mashed potatoes the night before. When you’re ready, assemble the stuffed mushrooms and bake.
No, but you could try swapping mashed potatoes for mashed cauliflower for a low carb variation. However, I have not recipe tested this variation.
Gluten-Free Appetizers You’ll Love
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Loaded Potato Gluten-Free Stuffed Mushrooms
Ingredients
- 16 oz whole baby portobello mushrooms
- 1 cup sharp cheddar cheese shredded from block
- 1 cup prepared mashed potatoes made from Idaho® russet potatoes
- 1/2 stick butter melted
- 2 tbsp fresh chives finely chopped
- 4 pieces bacon cooked and crumbled
- 2 tbsp sour cream
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F
- Remove stems from baby bellas and gently carve out the center with a small spoon
- In a large bowl, combine mashed potatoes, cheese, chives, sour cream, bacon, and season with salt and pepper to taste.
- Stir to combine
- Spoon filling generously into each mushroom (I use a small scooper) and place mushrooms into a shallow baking dish
- Drizzle mushrooms with butter and bake for 30-40 minutes, until lightly golden on top
- Serve immediately
Notes
- 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.
Nutrition
*This post was originally published June 28, 2015 and has been updated throughout.
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Yep, I could eat the filling right from the bowl too.
Hi Renee! Yes, it’s so good!!
What a marvelous twist on stuffed mushrooms! The filling sounds incredible!!
Two of my faves in one awesome appetizer. Heaven!!
I think I could live off stuffed veggies. Totally need to make these stuffed mushrooms – they look super delicious, creamy and cheesy. Everything I love!
I love stuffed mushrooms and these look incredible. Thanks for sharing.
I love stuffed mushrooms! Potatoes sound awesome in here!
What a fantastic twist on stuffed mushrooms! A must-try for sure!!
I’m quite certain I would love these! I love everything inside the mushrooms and I absolutely love mushrooms!
How cute and flavorful!Would love to try these!
I would happily eat that entire batch, these look incredible!
I love loaded baked potatoes and stuffed mushrooms … why have I never thought to combine them? You’re a genius!
I claim 5 of those for my entree for dinner!
What a fabulous and low calorie way to enjoy a loaded baked potato. I could eat the entire plate.
Such wonderful flavors! I love the combo!
Best ever potato recipe i ever saw.
Love to see such an amazing dish, Me and my entire family love to enjoy single bites of it. Thanks for sharing.
Thank you!
I’ve made these twice, using left-over mashed potatoes that I had seasoned with dry Ranch dip powder, green onions, dill weed and buttermilk. The additions of sour cream and bacon added soo much deliciousness. I did not carve out the baby bellas, just stemming them was perfect for stuffing openings. I made these for a Super Bowl party and my family raved over them and asked for the recipe. This is an awesome app or great side dish.
I’m so glad that you and your family love this recipe Carol! I love your additions! I’m going to have to try that myself!