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Herb and Cheese Stuffed Mushrooms

GF Recipe Summary

Gluten-Free Herb and Cheese Stuffed Mushrooms: This recipe creates a wonderful appetizer dish that will go well with everything from pasta to chicken.

This stuffed mushroom recipe uses a filling that may remind you of Pesto, with its bold combination of pinenuts, garlic and basil, coupled with Feta cheese and some simple seasonings. These appetizers or Hors d'Oeuvres are relatively simple to create, and will make a wondeful impression when accompanying your dinner or when featured as cocktail snacks at an event of your choosing.

Gluten-Free Recipe Card and Pictures

Gluten-Free Herb and Cheese Stuffed Mushrooms

12-Ounce Package Mushrooms (Large)

Mushroom Stems (from 12-ounce Package above)
1 Small Onion
2 Cloves Garlic
¼ Cup Fresh Basil (add more or less to taste)
2 Tablespoons Olive Oil
½ Cup Toasted Pinenuts
6 Ounces Feta Cheese
¼ Teaspoon Salt
¼ Teaspoon Pepper
1 Egg (optional)
Smoked Paprika (If the smoked variety is unavailable, just substitute regular paprika)


Wash the mushrooms and remove stems. Place mushroom caps (large mushrooms work best) in oven safe dish (such as Pyrex) sprayed with cooking spray. Place mushroom stems in food processor along with the onion, garlic, basil and olive oil, blend. Add remaining ingredients and blend.

Take filling and heap onto mushroom caps. Lightly sprinkle top of each mushroom cap with smoked paprika. To help brown the mushroom cap, lightly spray each cap with cooking spray. Place in preheated 400° oven for 35 minutes.

Remove from oven and allow to set for 10-15 minutes before serving.


Pictured without egg, though adding egg will help bind the filling together.

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