w/o Kitch Focaccia Stuffing
These mushrooms were a big hit Christmas Day.
And my amazing niece asked for the recipe, so how could I say no? While this recipe hasn’t been tested as much I’d like, I don’t want to forget exactly what I did, so may as well share (even if it is a little premature).
Truth be told: I don’t remember what stuffed mushrooms are supposed to taste like (other than savory?). But they seemed relatively easy to make and I thought they’d survive the car ride. Other than that, I didn’t have much to go on.
I printed out a handful of recipes I found on the internet and then created a chart that listed every ingredient used in each of those recipes and in what amounts. Then I assessed what I could use, what I could substitute, and what I could omit (which is pretty much my standard way of doing things).
I’ll play around with the recipe some more and tweak the recipe if need be. But this one’s for you, Rachel — hope your sister loves them as much as you did!
w/o Stuffed Mushrooms
Ingredients:
1/2 cup gf panko breadcrumbs ( I used 4C Brand )
1/4 cup vegan parmesan, chopped fine ( I used Violife Shredded Parmesan )
3 tbsp chopped parsley
6-8 oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced or pressed
1/2 tsp kosher salt
1 small shallot, diced
1 tbsp olive oil, + more for drizzling
3 oz cream cheese ( I used Violife brand cream cheese )
20-24 small cremini mushrooms
Method:
Preheat oven to 400℉ and line a sheet pan with parchment paper.
Mix breadcrumbs, vegan parmesan, parsley, sun-dried tomatoes, garlic, and salt in a medium size bowl. Set aside.
Saute shallots in 1 tbsp olive oil over medium heat for a few minutes until they start to get translucent. Take off heat to cool, then add to the breadcrumb mixture along with the cream cheese and stir to combine. Set aside to allow flavors to meld while you prepare the mushrooms caps.
Clean and stem the mushrooms and place caps, cavity side up, on prepared sheet pan.
Drizzle empty caps with olive oil and sprinkle with a pinch of kosher salt. Add small spoonfuls of the mixture to each cap, drizzle with a little more olive oil, then bake in oven for 20 minutes until mushrooms are tender and filling turns a golden brown.
Let cool slightly before serving and enjoy!
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
