Crunchy Stuffed Cremini Mushrooms
Delicious cremini mushrooms stuffed with a savory gluten-free breadcrumb mixture, enhanced with nutritional yeast, fresh parsley, and lemon zest. These golden-brown baked appetizers are perfect for entertaining.
Ingredients
- •1½ pounds cremini mushrooms
- •¾ cup gluten-free panko bread crumbs
- •¼ cup nutritional yeast flakes
- •3 tablespoons flat-leaf parsley
- •1 clove garlic
- •½ lemon lemon zest
- •½ teaspoon fine sea salt
- •½ teaspoon freshly ground black pepper
- •⅓ cup extra-virgin olive oil
Cooking Instructions
- 1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
5 min
- 2.
Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
10 min
- 3.
Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
5 min
- 4.
Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
25 min
- 5.
The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!
