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Easy Gluten-Free Longhorn Stuffed Mushrooms Recipe

★★★★★

4.6 from 112 reviews
  • Author: lilan
  • Total Time: 40 minutes
  • Yield: 16 stuffed mushrooms (serves approximately 4-6 as an appetizer) 1x
  • Diet: Gluten Free

Description

These Easy Gluten-Free Longhorn Stuffed Mushrooms are a delicious and savory appetizer perfect for any occasion. Filled with a creamy blend of sharp white cheddar, cream cheese, and gluten-free Alfredo sauce, then topped with gluten-free panko breadcrumbs for an irresistible crispy finish, they’re both comforting and flavorful while keeping it gluten-free.

Ingredients

Scale

Mushrooms

  • 16 white button or baby portobello mushrooms

Filling

  • 1 cup sharp white cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1/4 cup gluten-free Alfredo sauce
  • 2 tbsp garlic herb cream cheese (optional for extra flavor)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Stems from mushrooms, chopped finely (from the 16 mushrooms)

Topping and Garnish

  • 1/4 cup gluten-free panko breadcrumbs
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.
  2. Prepare the mushrooms: Clean the mushrooms gently using a damp cloth to remove any dirt. Carefully remove the stems from each mushroom cap and set aside the caps.
  3. Chop the stems: Finely chop the mushroom stems; these will be incorporated into the filling for added flavor and texture.
  4. Make the filling: In a mixing bowl, combine the shredded sharp white cheddar cheese, softened cream cheese, gluten-free Alfredo sauce, optional garlic herb cream cheese, garlic powder, onion powder, and the chopped mushroom stems. Season the mixture with salt and pepper to your taste and mix thoroughly until smooth.
  5. Chill the filling: Place the filling in the refrigerator and chill for 20 minutes to help it firm up, making it easier to stuff the mushrooms.
  6. Stuff the mushroom caps: Using a spoon, fill each mushroom cap generously with the chilled cheese mixture, ensuring even distribution.
  7. Add breadcrumb topping: Sprinkle gluten-free panko breadcrumbs evenly over the filled mushroom caps to create a crispy topping.
  8. Bake the mushrooms: Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 to 25 minutes until the filling is hot and bubbly and the breadcrumb topping is golden brown.
  9. Broil for crispness: For an extra crispy topping, broil the mushrooms for an additional 2 minutes. Be sure to watch them closely to avoid burning.
  10. Garnish and serve: Remove from the oven, garnish with fresh parsley, and serve the stuffed mushrooms warm as a delicious appetizer or side dish.

Notes

  • Be gentle when cleaning mushrooms to avoid bruising them.
  • Using softened cream cheese makes mixing easier and smoothens the filling texture.
  • The garlic herb cream cheese is optional but adds an extra burst of flavor.
  • Broiling is optional but recommended for a crispier breadcrumb topping.
  • This recipe is naturally gluten-free when using gluten-free panko breadcrumbs and Alfredo sauce.
  • These mushrooms can be prepared ahead and chilled before baking for convenience.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free stuffed mushrooms, cheesy stuffed mushrooms, appetizer recipe, gluten-free appetizer, Longhorn stuffed mushrooms

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Find it online: https://cooklilan.com/easy-gluten-free-longhorn-stuffed-mushrooms-recipe/