Portobello Stuffed Mushrooms Gluten Free

Making portobello stuffed mushrooms gluten free is easy as any other recipe. Many gluten free brands of ingredients required are included in the recipe. Serve this tasty dish for lunch or dinner. It’s perfect for meatless Mondays along with a side.

Note: If you are sensitive to trace amounts of gluten, well below 20 parts per million (ppm), do not consume mushrooms. They are usually grown on wheat, but test well below the FDA allowance of gluten.

Portobello Stuffed Mushrooms Gluten Free


Yield: Makes 6 mushrooms.

Portobello Stuffed Mushrooms Gluten Free

Making stuffed mushrooms gluten free is simple as using gluten free brands of ingredients. Even gluten-eaters enjoy these tasty portobello mushrooms stuffed with sweet onion, garlic, bread crumbs and Parmesan.


    For the Marinade:
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup white wine
  • 1/4 cup gluten-free Worcestershire sauce (Lea & Perrins The Original)
  • 2 cloves garlic, minced
  • For the Stuffing:
  • 1/2 cup pine nuts
  • 2 large sweet onions, chopped
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 Tablespoons minced flat leaf parsley
  • 1/2 cup white wine
  • 6 medium portobello mushrooms, washed, stems and gills removed
  • 1/2 cup gluten free bread crumbs (homemade or store-bought)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground pepper. or to taste


  1. Combine all marinade ingredients in a container with a lid, add cleaned mushrooms, and swish gently to coat the mushrooms. Allow mushrooms to marinade for at least 2 hours, turning to coat occasionally.
  2. Preheat the oven to 375°F.
  3. Add pine nuts to an ungreased skillet over medium-high heat. Roast until lightly golden brown, about 5 minutes, while stirring or tossing constantly. Set them aside to cool.
  4. Place marinated mushrooms, hallow side down, on a baking sheet and bake until tender, about 15 - 20 minutes.
  5. To Make the Filling: In a large skillet, add oil and preheat over medium temperature.
  6. Add onion, celery, and parsley, and saute until tender, about 7 minutes.
  7. Add garlic and saute until fragrant, about 30 - 60 seconds.
  8. Increase heat to medium-high, add 1/2 cup white wine, and cook until liquid evaporates, stirring often.
  9. Transfer vegetables to a bowl.
  10. Add bread crumbs, Parmesan cheese, and pine nuts. Toss with a fork and season with salt and pepper, to taste.
  11. Remove baking sheet from oven and turn mushrooms over and fill with stuffing.
  12. Return the mushrooms to the oven and bake for about 15 to 20 minutes and until the stuffing is golden brown.


To remove the stem from the mushrooms, just break them off by hand. To remove the gills underneath, just use a serving teaspoon and gently scrape them out. Though you may choose to leave the gills intact, they are very strong in flavor.

I prefer to use homemade bread crumbs without ends for stuffed mushrooms.

Allergen vary depending upon ingredients used, especially the bread crumbs and the broth.

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