Gluten-Free Stuffed Mushrooms

This post is sponsored by Udi’s Gluten-Free.

Thanksgiving is now a week behind us, and while I could happily eat “Thanksgiving dinner” at least once a week, I’m not in a hurry to spend hours roasting another turkey anytime soon.

But, one of the appetizers I prepared for our Thanksgiving feast could easily be made each night of the week … my gluten-free stuffed mushrooms featuring Udi’s Gluten-Free Aged Cheddar Ancient Grain Crisps.

As part of their “Friendsgiving” campaign, the good folks at Udi’s Gluten Free recently sent me a number of their gluten-free products and some other goodies as well … and since in our house, we’re not only family, but friends too, we happily celebrated Thanksgiving and Friendsgiving on the same day.

Since we were short on appetizers, I decided to get creative with Udi’s gluten-free Aged Cheddar Ancient Grain Crisps … and since many of the crisps didn’t survive the trip through the mail intact, I decided to crush them all and use them in place of traditional breadcrumbs for stuffed mushrooms. And it worked. Deliciously.

The aged cheddar flavor from the crisps was the perfect compliment to the rest of the filling ingredients, and the crushed crisps also provided just the right amount of binder the filling needed. Trust me, once baked and served, these stuffed mushrooms didn’t last more than a few minutes with our hungry bunch!

Gluten-Free Stuffed Mushrooms

Gluten-Free Stuffed Mushrooms


  • 28 large white mushrooms
  • 1 large garlic clove, peeled and finely minced
  • 1/2 cup finely-crushed Udi’s gluten-free Ancient Grain Crisps, any flavor
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 tablespoon gluten-free Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil, divided


1. Preheat the oven to 400°F.

2. Clean the mushrooms, then remove and finely chop the stems.

3. Heat 1 tablespoon olive oil in a medium-sized frying pan over medium-high heat. Sauté the chopped mushroom stems for 4 to 5 minutes, then add the garlic and continue to sauté until the mushrooms and garlic are soft.

4. Place the mushroom and garlic mixture in a large bowl; add the crushed cracker crumbs, Parmesan cheese, parsley, Worcestershire sauce, and salt & pepper, and stir together. Add 1 tablespoon olive oil and combine thoroughly until the filling is evenly mixed.

5. Drizzle a large baking sheet or casserole dish with 1 tablespoon olive oil; lightly brush to coat. Spoon the filling evenly into the mushroom cavities and arrange on the baking sheet, stuffing side up. Drizzle remaining olive oil over the filling of each mushroom.

6. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 20 to 25 minutes. Serve.

Notes: Udi’s makes three flavors of their Ancient Grain Crisps (Aged Cheddar, Jalapeno Cheddar, and Simply Sea Salt), and any of these flavors would work beautifully in this recipe.




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Disclosure: For my participation in Udi’s Friendsgiving campaign, I received a selection of Udi’s Gluten Free products, along with a platter, brine set, football, salad servers, trivet, recipe cards, picture frame, and Udi’s coupons. That being said, all opinions expressed in this blog post are my own. I only recommend products or services I personally use and believe you, the reader, will enjoy — and I will never endorse any product or service that I do not fully support.

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