If you’re craving something cheesy, savory, and gluten-free that feels fancy but is super easy to make—these Cheesy Garlic Stuffed Mushrooms are your new go-to. I whipped these up recently and immediately knew they needed a permanent spot in my recipe rotation. They’re creamy, garlicky, have the perfect spicy kick, and that golden, melty mozzarella on top? Chef’s kiss.
Even better? They’re naturally gluten-free and celiac-safe—no breadcrumbs, no filler, no stress.
🧄 Ingredients
Makes 12–15 mushrooms:
- 1 package baby portabella mushrooms, cleaned & stems removed (save the stems!)
- 4 oz cream cheese, softened
- 1/4 cup shredded Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes (or more if you like heat!)
- 1/2 cup shredded mozzarella cheese (for topping only)
- Salt & pepper to taste
- Olive oil for sautéing
🍄 Instructions
1. Prep the mushrooms: Clean the mushrooms and gently pop out the stems. Set the caps aside on a baking sheet (cap-side down).
2. Finely chop the stems. Sauté the flavor base: In a small pan over medium heat, warm a splash of olive oil.
3. Add the chopped mushroom stems, minced garlic, and a sprinkle of salt. Sauté for 3–4 minutes until fragrant and soft.
4. Let cool slightly. Mix the filling: In a bowl, combine the cream cheese, Parmesan, garlic powder, red pepper flakes, and the sautéed stem/garlic mix. Stir until smooth. Season with salt and pepper to taste.
5. Stuff the mushrooms: Fill each mushroom cap with a spoonful of the creamy mixture.
6. Top with mozzarella: Once filled, sprinkle a little shredded mozzarella on top of each mushroom.
7. Bake: Bake at 375°F (190°C) for about 20–25 minutes, until the mushrooms are tender and the filling is heated through.
8. Broil to finish: Switch the oven to broil and broil the mushrooms for 2–3 minutes, just until the mozzarella is bubbly and golden brown. Watch closely—cheese goes from perfect to burnt fast!
9. Cool slightly & enjoy! Let them rest a couple minutes before diving in. They’ll be hot, cheesy, and full of flavor.
🧠Tips & Variations
- Add cooked, crumbled bacon or sausage to the filling for a protein boost
- Swap in chopped spinach for an extra veggie punch
- Spice lovers: double the red pepper flakes or drizzle with hot sauce before serving
- Use a piping bag or zip-top bag for cleaner, easier filling
🧊 Can You Make These Ahead?
Yes! You can fully prep the mushrooms—filling and all—and refrigerate for up to 24 hours before baking. Bake and broil just before serving for best results.
đź“Ś Save This Recipe for Later
Whether you need an appetizer for a party or just a cozy night in, these gluten-free stuffed mushrooms are a win every time. Pin it, print it, save it—you’ll want this recipe on repeat.
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