Tuesday, July 12, 2016

Gluten free Corn bread Stuffed Mushrooms



1.     2 Tbsp of  non-butter spread or unsalted butter.
2.     2 large eggs.
3.     1½ cups of chicken or vegetable broth.
4.     1 cup diced onion.
5.     1 cup diced celery.(optional)
7.    extra-virgin olive oil(drizzle over mushrooms)
8.     20 large (2 1/2-inch-diameter) white mushrooms, clean & stemmed
9.     Gluten free seasoned bread crumbs (topping) 
10. Italian seasoning (dried)


Preheat oven to 350 degrees. Heat a skillet and add 2Tbsp of non-butter spread or butter. Saute the onion & celery( I omitted the celery)  until translucent. Set aside to cool. Add the package of Glutino's gluten free corn bread stuffing mix in a mixing bowl , and the cooled down sautéed vegetables , 2 eggs, & chicken/or vegetable broth .
Wash mushrooms caps with a damp paper towel and remove the stems. Scrape out the center of each mushrooms.
Using a small 1 inch diameter scoop, insert corn bread stuffing into the center of each mushroom .
For an extra crunchy topping  mixed ½ cup of gluten free bread crumbs and add  more Italian season to the mix(1 tbsp). Sprinkled mixture over the tops of  the stuffed mushrooms.
Drizzle the stuffed mushrooms with extra-virgin olive oil . Cover with foil and bake for 25  minutes.  Uncover and bake for additional 5-8 minutes.

Enjoy !!!

 Product & Review

Glutino's gluten free corn bread stuffing mix

 Worked perfect for a Quick

Yummy Appetizer

(or a side dish too) 

You can also stuff any vegetable ...

This corn bread stuffing mix would also work great with 

Stuffed Zucchini boats or Stuffed Artichokes !!!


post signature

No comments :

Post a Comment