Gluten Free Stuffed Mushrooms


  • 6 oz dry gluten free bread crumbs, I make mine from toasted Udi's Bread, about 5-6 slices.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dried parsley
  • 1 1/2 cups very hot water
  • 1/4 cup butter melted
  • 12 large fresh mushrooms, stems removed
  • 1 (8 ounce) package cream cheese, softened (vegan/nondairy will work as well
  • 1/2 pound crab meat, flaked (do no use imitation, it contains wheat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups butter
  • 2 cloves garlic, peeled and minced (or 1 teaspoon garlic powder)
  • Vegetarian or Vegan Option Substitute the crab meat with 8 oz of chopped mushrooms and use vegan butter and cream cheese.


  1. Preheat the oven to 350
  2. In a large bowl, combine the first 7 ingredients
  3. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
  4. Add the chopped stems, cream cheese crab meat, salt, pepper, garlic and pepper flakes to the crumb mixture and mix thoroughly
  5. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
  6. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. If you have leftover garlic butter, save it!
  7. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

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