Gluten Free Vegan Stuffed Mushroom Recipes

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by Carol Kicinski on November 11, 2012

With the holiday season about to go into full swing, I think it is a good idea to have some gluten free appetizer recipes on hand. No matter the size of the meal to come (i.e. a Thanksgiving feast of unholy proportions) I can’t resist a few nibbles before.

Our family has lots of different food sensitivities and eating preferences so this holiday season I am going with appetizers that are really safe – gluten free, vegan stuffed mushrooms. I just love stuffed mushrooms so I figure if one kind is good, two kinds are even better!

The first is a barbecue version. The stems of the mushrooms, onions, a bit of parsley (we need our greens after all) and to hold it all together, Barbecue Vegenaise Gourmet.

The second is based on my favorite dip – artichoke. Super simple, super creamy, super delicious. For these I used Roasted Garlic Vegenaise Gourmet. If your store does not carry these flavored Vegenaise products then you can a) ask your store to carry them because they are awesome and b) substitute regular Vegenaise and add 2 tablespoons of gluten free, vegan barbecue sauce to the first and 2 cloves of minced garlic to the later.

I loved the flavor of these mushroom fillings but I needed to bulk them up a bit. Normally I would use gluten free breadcrumbs but I figured finding gluten free, vegan breadcrumbs would be more challenging. Thankfully the answer was sitting in my freezer. I had a box of Van’s Gluten Free Totally Natural Frozen Waffles hanging out in there. A scan of the ingredients made them appear to be the perfect thing and a quick internet search confirmed that there are no animal products in the waffles. Hooray!

Another reason to rejoice is that you can prepare these ahead, cover with plastic wrap and store in the fridge until you want to bake them off. So helpful during the busy holidays!

These gluten free, vegan stuffed mushrooms are going be used over and over in my home this holiday season. I hope you will give them a try as well!

Gluten Free Vegan Barbecue Stuffed Mushrooms

Gluten Free Vegan Stuffed Mushroom Recipes

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
1 medium onion, minced
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
½ cup Barbecue Vegenaise Gourmet (or use regular Vegenaise plus 2 tablespoon barbecue sauce)
3 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
½ cup Italian flat leaf parsley, measured and minced

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.

Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until they soften, about 3 minutes. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Remove to a mixing bowl, stir in the Vegenaise, the waffle crumbs and half the parsley.

Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 20 minutes or until the filling is browned and set. Remove to serving plate, sprinkle on the rest of the minced parsley and serve.

Servings:

A gluten free recipe that makes about 30 stuffed mushrooms

Gluten Free Vegan Artichoke Stuffed Mushrooms

Gluten Free Vegan Artichoke Stuffed Mushrooms

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.

Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.

Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.

Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.

Servings:

A gluten free recipe that makes about 30 stuffed mushrooms

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Categories:    Appetizers

{ 6 comments… read them below or add one }

Cassidy @ Cooking Gluten (& Dairy) Free November 12, 2012 at 9:25 am

Yay this looks so great!!! I’ve attempted stuffed mushrooms but never been successful. I’m pinning this!!!

Reply

Lynne H November 12, 2012 at 10:20 pm

Yes!! I can’t wait to make the GF vegan stuffed mushrooms. I love, love, love these and think you are absolutely fantastic using Vans Waffles – way to go. I have not been able to have stuffed mushrooms for a long time and now I will make them for Thanksgiving. Thank you sooooo much – you’re the greatest!!

Reply

Carol Kicinski November 15, 2012 at 8:57 pm

Aww, thanks Lynne! Happy Thanksgivimg.

Reply

garlic importer November 14, 2012 at 2:35 am

Many people believed that fruits and vegetables is good for our health. Many fresh fruits helps to enhance our immune system. It protect’s us from any kind of sickness. Fresh fruits importer also believed that fruits makes our skin look more younger. While fruits help us maintain our beauty, vegetables on the other hand help us survive or protect us from any kind of major diseases. Fresh fruits importer also believed that eating vegetables everyday help us survive in this world. One of these vegetables is garlic. Many garlic importer says that eating garlic helps our body to maintain a good blood circulation. Well then it is good for people who has poor blood circulation like high blood. One of the main protein source is rice. Rice is the main dish on the table but you what rice is one of main perfect source of energy. Many rice importers believed that eating rice every meal can help a man to do his/her work much longer than a man who only ate bread. It simply says that eating fresh fruits, fresh vegetables and rice at the same meal helps people enhance there immune system and helps survive in this polluted world.

Reply

Ina gawne November 14, 2012 at 9:20 am

I love stuffed mushrooms! I must look for this roasted garlic veganaise…sounds delicious!

Reply

Carol Kicinski November 15, 2012 at 8:55 pm

It is! I love it.

Reply

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