Well, it’s not such a stretch to make these gluten free, I can’t think of any reason why stuffed mushrooms need to have gluten in them (although I *have* eaten at restaurants where they did…breadcrumbs I guess…so maybe it is unusual). Dairy free is a little more challenging but can be done!
These are easy, but so savory!
~About 15 to 20 large and/or medium mushrooms
~One package (8 oz) of cream cheese or cream cheese substitute (Toffuti, etc.)
~1 1/4 cups grated Parmesan cheese (or sheep or goat cheese…Mizethra is good. If you need to omit the cheese, you might want to add some gluten free sausage or bacon to make up for it. Garnish with parsley flakes instead of cheese.)
~2 teaspoons Worcestershire sauce (Lea and Perrins is GF)
~Garlic Powder or one clove fresh garlic
Wash and stem the mushrooms. Let the tops dry while you prepare the filling. Soften the cream cheese in the microwave in a glass bowl. Chop the mushroom stems very finely, and mix them in with the cream cheese. Add one cup of the Parmesan, the garlic powder or crushed garlic clove, and the Worcestershire sauce. Stir until well combined. Place the mushroom caps on a baking dish or sheet, and stuff each cap with the mixture. Sprinkle the remaining 1/4 cup of cheese over the mushrooms, and bake at 350 until the filling is brown and bubbly (somewhere around 20 minutes). Enjoy!
If you can’t have dairy and are using the Toffuti and no cheese, you might want to use bacon crumbles (Hormel prepared bacon crumbles is a good GF product) or some cooked, crumbled sausage instead. Just mix the meat in with the cheese and proceed as usual, but sprinkle some parsley flakes on top instead of the cheese. If you can do the diary, you can go ahead and add the meat too if you want! They are very rich with both, but good.