Stuffed mushroom caps with bacon, daiya cheese, salami, peppers, and spinach, topped with a gluten-free crispy garlic topping. Inspired by Cook’s Country Pepperoni Pizza-Stuffed Mushrooms
Ingredients
Mushrooms
16 oz. cremini mushrooms, stems removed with hands
6 slices of gluten-free salami – Freybe makes great gluten-free meats
1 green pepper
½ cup spinach, chopped
¼ cup fresh basil leaves
¼ cup fresh oregano leaves
Instructions
For the mushrooms: preheat oven to 450F. Toss mushrooms with oil, lemon juice, salt, and pepper in medium sized bowl. Arrange mushrooms bottom side up on a baking sheet and roast until juices are released, about 10 minutes. Turn caps over and roast until mushrooms are well browned, about another 10 minutes. Once complete, remove from the oven and allow to cool slightly.
Topping: meanwhile, mix ingredients in a small bowl and set aside.
To make the filling: process all ingredients in the food processor until smooth. Set aside.
Putting it all together: set oven to 400F. Take about a tablespoon of filling and press into a ball with your fingers. Press the ball into the mushroom cap. Then, place the mushroom filling side down in the bed of garlic topping, making sure to coat all of the filling. Repeat with all mushrooms and arrange [topping side up] on baking sheet. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.
Notes
You could also make the mushrooms ahead of time by roasting and stuffing up to 3 days in advance. Just don’t top them with bread crumbs until you’re ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/06/stuffed-pizza-mushrooms/