2 Tbsp of non-butter
spread or unsalted butter.
2 large eggs.
1½ cups of chicken or vegetable broth.
1 cup diced onion.
1 cup diced celery.(optional)
l box Glutino corn bread Gluten Free Stuffing.
7. extra-virgin olive oil(drizzle over mushrooms)
20 large (2 1/2-inch-diameter) white mushrooms, clean & stemmed
Gluten free seasoned bread crumbs (topping)
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 .
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
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.
the stuffed mushrooms with extra-virgin olive oil . Cover with foil and bake
for 25 minutes. Uncover and bake for additional 5-8 minutes.
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