10 Recipes for a Delicious Gluten-Free Thanksgiving

Stuffed mushrooms are so easy to modify as long as they’re cooked correctly. This version has both meat and dairy, but it is possible to make a meatless and dairy-free version.

The ingredients?

• 20-24 white mushrooms, wiped clean, stems reserved and finely diced
• 7 slices thick-cut bacon or 2 sausage links, cooked well and crumbled
• 8 oz. cream cheese or another soft cheese, softened and almost room temperature
• 1 1/2 Tbsp. vegetable oil
• 1 Tbsp. minced garlic
• 1/3 cup grated Parmigiano Reggiano
• 2 T chopped parsley
• 1/2 tsp. ground black pepper
• 1/2 tsp. onion powder
• 3/4 cup gluten-free panko breadcrumbs (these are available in many specialty shops and online)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place mushroom caps stem-side down onto the baking sheet and bake until the mushrooms release their liquid, about 10-12 minutes. Remove quickly and set aside.

Bring oven temperature down to 350 degrees.

Heat oil in a large skillet over medium heat. When oil shimmers and becomes runny, fry diced mushroom stems and garlic until all moisture is removed (do not burn), 5 minutes. Set mixture aside to cool.

In a large bowl, combine cream cheese, Parmigiano Reggiano, bread crumbs, onion powder, chopped parsley, and a small pinch of salt until thick and thoroughly mixed. If the mixture appears too thin, add more breadcrumbs. Using a small spoon, fill mushroom tops with stuffing (be generous!). Place them on a baking sheet.

Bake until hot and until the mixture begins to slightly bubble, around 20-25 minutes.