• By: Ottawalife Contributor

Parmesan Stuffed Mushrooms

Recipe courtesy of Udi’s Gluten-Free.

Toasted gluten-free breadcrumbs combined with herbs and Parmesan cheese for a simple and tasty bite! Serves 10.


2 slices Udi’s White Sandwich Bread
1/3 cup (80 ml) Parmesan cheese, grated
½ tablespoon (7.5 ml) fresh parsley, chopped
½ tablespoon (7.5 ml) fresh thyme, chopped
3 tablespoons (45 ml) extra virgin olive oil
Salt and pepper
10 cremini or button mushrooms, stems removed


1. Preheat the oven to 400°F (200°C).
2. Toast the bread slices until golden on both sides, about 15 minutes.
3. Place in a food processor along with cheese, parsley, thyme, 2 tablespoons olive oil, and a pinch of salt and pepper. Pulse until breadcrumbs are fine and mixture is combined. This can also be done by hand by placing toast in a food-grade plastic bag and crushing into crumbs with a rolling pin. Place breadcrumbs with the ingredients mentioned above in a bowl and stir to combine.
4. Reduce oven temperature to 375°F.
5. Spoon the breadcrumb mixture into the caps of each mushroom. Place mushrooms on a baking sheet and drizzle with the remaining olive oil.
6. Bake in the oven for 15 to 20 minutes until the breadcrumbs are golden and the mushrooms are tender. Serve.

For more delicious gluten-free recipes, visit www.udisglutenfree.com. Connect with Udi’s on Facebook and Twitter!