Stuffed Mushrooms
Caraluzzi's Recipes

Gluten Free Stuffed Mushrooms

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 5


  • 2 Tablespoons butter
  • 2 cloves garlic crushed
  • 1 Tablespoon freshly chopped parsley
  • 5 large portobello mushrooms stems removed washed and dried with a paper towel
  • 1 Cup wild Rice dried
  • 1 ¾ Cup water
  • 1 ½ Tablespoon fresh rosemary
  • ¼ Cup onion
  • 2 cloves of garlic
  • 1 Teaspoon Italian herbs
  • 2 Tablespoon of nutritional yeast optional
  • 1 Cup grape/cherry tomatoes sliced
  • 10 oz. bag of fresh spinach
  • 4 slices of Udi’s Omega Flax and Fiber Bread tossed in garlic butter & toasted


  • Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave
  • safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
  • Steam your rice in a medium pot over medium heat, add your water, wild rice and fresh rosemary. Let this come to a boil, cover and turn the heat to low. Simmering for 25-30 minutes until tender.
  • Transfer your rice to a bowl and add in everything else. herbs, onion, garlic, nutritional yeast (optional), tomatoes, spinach and season with salt & pepper to taste.
  • Line a baking sheet with parchment paper and evenly space your mushrooms on it.
  • Stuff each mushroom generously, lightly pressing down to make more room. You can slightly overfill these as well. Depending on your mushrooms, you might have rice remaining.
  • Transfer your mushrooms to the oven and bake for 20-25 minutes. Top with bread crumbs and bake on broil for 1-2 minutes to crisp the tops.


Recipe courtesy of Udi's.