Cream Cheese Stuffed Mushrooms

by Living Freely Gluten Free

Cream Cheese Stuffed Mushrooms

Appetizers are a staple for Holiday gatherings. When you have a food allergy, they usually are no longer an option for you. Even if it is gluten free, other people dip their glutinous bread and crackers into in. You cringe as you realize their gluten contamination is all over that delicious looking dip. You turn towards the fruit plate and hang out there with your glass of wine.

These stuffed mushrooms are a fun way to cater those that have a gluten and dairy allergy. They are also nut free. They are simple to make and made with minimal ingredients. I used Go Veggie vegan cream cheese but Trader Joes sells one as well.These are delicious and everyone will enjoy them.


8 Oz. Mushrooms

1 TBSP. Chopped Garlic

½ Cup Vegan Cream Cheese

½ Cup Gluten Free Bread Crumbs

1 TBSP. Avocado Oil


Preheat oven to 350 degrees. Wash mushrooms and pop the stems out. Dice the stems. Sauté the garlic and chopped mushroom stems in the avocado oil. Season with salt, pepper, granulated garlic, basil and oregano.  Sauté for 2 minutes. Add the cream cheese and stir every 30 seconds. Cook for 2 minutes. Remove from heat. Stuff the mushrooms with the cream cheese mixture. Sprinkle top generously with bread crumbs and bake for 15 minutes. Enjoy!

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