Gluten-Free Teriyaki Stuffed Mushrooms
Mushrooms are one of those foods that you don’t like as a kid and when you grow up you wonder what on earth was wrong with you before. They are delicious. I’m convinced children don’t try mushrooms in the best of ways – for one, they are probably introduced to mushrooms on pizza, which means they are soggy and saturated with sauce. They’re good on pizza, don’t get me wrong, but that’s not their ideal form. Sautéed until browned and caramelized, on the other hand, might make a kid rethink their aversion to mushrooms. Another way? Stuffed! These Gluten-Free Teriyaki Stuffed Mushrooms might do the trick if you have a mushroom-avoiding child on your hands. If not, well that just means more for us adults!
This recipe comes together easily and deliciously with the help of a few gluten-free products: gluten-free teriyaki sauce from San-J and gluten-free panko-style breadcrumbs (pick your fave brand!). Also, be sure your Italian sausage is gluten-free – often times they will be, but always read the label.
With cream cheese, teriyaki sauce, and breadcrumbs, I feel like you really can’t go wrong serving these to any picky palate! Plus, aren’t they just adorable for entertaining guests?
Get more gluten-free mushroom recipes.
Gluten-Free Teriyaki Stuffed Mushrooms Recipe
Ingredients
- 1 pound large white button mushrooms
- 4 tablespoons San-J Teriyaki Sauce , divided
- 3 tablespoons olive oil
- 1 pound Italian sausage , removed from the casings
- 4 green onions , minced
- 4 ounces cream cheese
- ½ cup gluten-free panko breadcrumbs
- Salt and pepper to taste
Instructions
- Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.
- In a large mixing bowl, combine 3 tablespoons teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining 1 tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.
- Stuff the mushroom caps with the sausage mixture. Place on prepared baking sheets and bake for 35 minutes. Serve hot.
Nutrition
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