Gluten Free Stuffed Mushrooms Recipe

Do you have a favorite cook book? Or do you find most of your recipes online? Finding an old community group cook book is as though you opened a door to the past. Are the recipes healthy? Is lard a popular ingredient?

While looking through an old cook book, I discovered a stuffed mushroom recipe. With the use of gluten free bread crumbs, I was able to adapt the ingredients to become a gluten free, stuffed mushroom recipe. The simple ingredients used in this recipe blended well and offered us a delicious, melt in your mouth sensation. I, for one, was quite surprised that I had created such an amazing appetizer. Because, as I have shared with you before, I am not the cook in this family. Also, no lard was required to create these wonderful stuffed mushrooms.

For this recipe you will need:

24 large fresh mushrooms, 11/2 to 2 inches in diameter
1/4 cup sliced green onion 
1 clove garlic, minced
1/4 cup margarine or butter
2/3 cup dry bread crumbs
1/2 cup shredded cheddar or crumbled blue cheese (I used my favorite daiya dairy free shredded cheddar cheese)

Instructions:

Preheat oven to 425 degrees

Wipe mushrooms clean with a damp cloth. Remove stems. Reserve caps. Chop enough stems to make 1 cup.

In a medium saucepan cook stems, onion, and garlic in butter or margarine until tender. 

Stir in bread crumbs and cheese. 

Spoon crumb mixture into mushroom caps.

Place mushrooms on a large cookie sheet lined with parchment paper.

Bake in a 425 degree oven for 8 to 10 minutes or until heated through. Makes 24.

This recipe is adapted from a recipe in a Better Homes and Gardens New Cook Book, copyright 1990.

I received this cookbook as a bridal shower gift many years ago. This cookbook has been with my husband and me through two moves, laughter, and tears. Just opening the cover brought back many memories. Even though the recipes are not gluten free, I will not part with this cook book.

Now to you-

Do you have a favorite "go to" cook book?

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