Stuffed Mushrooms – Gluten-Free and Vegan. And Great for Al Fresco Meals.

By Amie Valpone, Culinary Marketing Consultant & CEO of the gluten-free blog, The Healthy Apple.

Here’s a fun summer snack for your summer gatherings; perfect for your BBQ or picnic!

Gluten-Free and Vegan


24 large button mushrooms
1/4 cup white onion, minced
2 Tbsp. olive oil
1/2 cup cooked black rice
1/2 cup cooked quinoa
2 carrots, peeled and grated
1/2 cup cashews, finely chopped
2 Tbsp. organic salsa
1 tsp. sea salt
1/2 tsp. ground black pepper
2 chives, finely chopped

- Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
- Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
- In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
- Add cooked black rice, quinoa, carrots, cashews, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
- Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
- Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
- Remove from the oven; garnish with fresh chives.
Serve warm.


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