Teriyaki Stuffed Mushrooms on a decorative serving platter

Gluten-Free Teriyaki Stuffed Mushrooms

Mushrooms are one of those foods that you don’t like as a kid and when you grow up you wonder what on earth was wrong with you before. They are delicious. I’m convinced children don’t try mushrooms in the best of ways – for one, they are probably introduced to mushrooms on pizza, which means they are soggy and saturated with sauce. They’re good on pizza, don’t get me wrong, but that’s not their ideal form. Sautéed until browned and caramelized, on the other hand, might make a kid rethink their aversion to mushrooms. Another way? Stuffed! These Gluten-Free Teriyaki Stuffed Mushrooms might do the trick if you have a mushroom-avoiding child on your hands. If not, well that just means more for us adults!

This recipe comes together easily and deliciously with the help of a few gluten-free products: gluten-free teriyaki sauce from San-J and gluten-free panko-style breadcrumbs (pick your fave brand!). Also, be sure your Italian sausage is gluten-free – often times they will be, but always read the label.

With cream cheese, teriyaki sauce, and breadcrumbs, I feel like you really can’t go wrong serving these to any picky palate! Plus, aren’t they just adorable for entertaining guests?

Get more gluten-free mushroom recipes.

Teriyaki Stuffed Mushrooms on a serving platter with red decor

5 from 1 vote
Teriyaki Stuffed Mushrooms on a decorative serving platter
Print Recipe

Gluten-Free Teriyaki Stuffed Mushrooms Recipe

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: American, Asian
Servings: 24 appetizers
Calories: 118kcal
Author: Carol Kicinski

Ingredients

  • 1 pound large white button mushrooms
  • 4 tablespoons San-J Teriyaki Sauce , divided
  • 3 tablespoons olive oil
  • 1 pound Italian sausage , removed from the casings
  • 4 green onions , minced
  • 4 ounces cream cheese
  • ½ cup gluten-free panko breadcrumbs
  • Salt and pepper to taste

Instructions

  • Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.
  • In a large mixing bowl, combine 3 tablespoons teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
  • Preheat oven to 325 degrees. Line baking sheet with parchment paper.
  • In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining 1 tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.
  • Stuff the mushroom caps with the sausage mixture. Place on prepared baking sheets and bake for 35 minutes. Serve hot.

Nutrition

Nutrition Facts
Gluten-Free Teriyaki Stuffed Mushrooms Recipe
Amount Per Serving
Calories 118 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 21mg7%
Sodium 283mg12%
Potassium 127mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 83IU2%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Appetizers Breadcrumbs Cream Cheese Mushrooms San-J Sausage Stuffed Teriyaki
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