Gluten-Free Pine Nut Stuffed Mushrooms

by Amie on May 18, 2012

Mmmm.

My o’ my are these ever yummy.

If you’re a big stuffed mushroom fan in general, you’ll go wild for these cute lil’ pine nut stuffed mushrooms.  You’re probably going to giggle when I say this, but these cute bite sized snacks are the 2012 of stuffed mushrooms.

Seriously.

Maybe even the 2013 stuffed mushroom- they’re that far ahead.

Hehe.

They’re not difficult to make and literally take 30 minutes from start to finish.  That’s right- no slaving in the kitchen over a hot oven.

But what really makes these mushrooms the wave of the future is that they’re gluten-free and incredibly delicious. Ya see, every Thanksgiving and Christmas my Aunt Val serves her famous stuffed mushrooms- but they’re loaded with gluten- so I just sit there and stare at my family devouring each bite- and it kills me.

So, now that the holidays are past us and I wanted to make a refreshing stuffed mushroom that could be enjoyed year-round…something light yet a bit hearty  but not like those heavy breaded mushrooms often served during the winter months.

Nope; this guy’s different.

And you can pop ‘em into your mouth in an instant.

It’s kinda fun.

Yes, I am playing with my food.

So, get it over with- laugh at me all you want.  I know you’re laughing at the gal on the other side of the computer who lives vicariously through her family’s glutenous lives.

He he he.

Anyway, back to the stuffed mushrooms…they’re tender and soft.  Now normally, I prefer a chewier mushroom but I love the soft feel and texture of these.  They’re perfectly savory and would be lovely drizzled with balsamic vinegar.

To make em, just mix a bit of cooked quinoa and rice with some carrots, pine nuts, onion and salsa- then plop this ol’ stuffing into the mushroom caps and bake away.

And, yes they taste better when eaten at a summer BBQ – not a holiday party.  So toss the whole eggnog idea and get your iced tea brewin’ because these shrooms are worth the brief oven heat in the Spring and Summer.

Trust me.

5.0 from 1 reviews

Pine Nut Stuffed Mushrooms
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Gluten-Free and Vegan
Ingredients
  • 24 large button mushrooms
  • ¼ cup white onion, minced
  • 2 Tbsp. olive oil
  • ½ cup cooked brown rice
  • ½ cup cooked quinoa
  • 2 carrots, peeled and grated
  • ½ cup pine nuts, finely chopped
  • 2 Tbsp. organic salsa
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 chives, finely chopped
Instructions
  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
  2. Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
  3. In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
  4. Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
  5. Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
  6. Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
  7. Remove from the oven; garnish with fresh chives.
  8. Serve warm.

 

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{ 16 comments… read them below or add one }

Jen May 18, 2012 at 3:37 pm

Cute as a button!

Reply

Amie May 18, 2012 at 9:01 pm

Thanks Jen; enjoy!!

Reply

Beverly Milley May 18, 2012 at 5:41 pm

AMIE,

HI I CAN’T WAIT TO TRY THESE TOMORROW IS FARMERS MARKET AND WILL BUY THE MUSHROOMS AND WILL SERVE THEM OVER THE WEEKEND. YOU ARE GREAT!

Reply

Amie May 18, 2012 at 9:01 pm

Thank you Beverly; have a fabulous weekend!

Reply

Liza May 18, 2012 at 8:55 pm

That made my stomach jealous!! I hope you cook these for me one day :) So nice to meet you!!

Reply

Amie May 18, 2012 at 9:02 pm

Awe; loved meeting you today at TechMunch! Excited to see you this weekend in Brooklyn; have a wonderful night and can’t wait to get together soon for our tea date!
xoox

Reply

Caralyn @ glutenfreehappytummy May 19, 2012 at 11:14 pm

Oh my! These are so adorable! And look so delicious too! I LOVE stuffed mushrooms! I can’t wait to try. Thanks for the recipe!

Reply

Amie May 20, 2012 at 7:24 am

Thank you so much Caralyn! Enjoy and have a great day!

Reply

Stormy May 20, 2012 at 8:21 am

Those look great and yummy! Quick tip – if you rub the mushrooms with some coconut oil prior to stuffing and baking, they won’t be dry and shriveled….Stormy

Reply

Amie May 20, 2012 at 4:19 pm

What a fabulous idea, Story. Thank you SO much darling; great to hear from you. Have a wonderful night!

Reply

Beverly Milley May 20, 2012 at 7:08 pm

AMIE,

MADE THESE MUSHROOMS TODAY FABULOUS, MY FAMILY ENJOYED,THANK YOU. HAVE A WONDERFUL EVENING

Reply

Amie May 20, 2012 at 7:14 pm

So happy to hear Beverly; enjoy darling!

Reply

Kati @ Around the Plate May 22, 2012 at 8:37 pm

These look so so good! I absolutely love mushrooms and recently heard that they are loaded with vitamin D. And the stuffing looks delicious!! Yum!

Reply

Amie May 22, 2012 at 8:40 pm

Thanks Kati; hope you enjoy them. They’re bite sized and delish!

Reply

Peter Horvath July 9, 2012 at 3:41 pm

Amie, I served these up as an appetizer before dinner in Seaside Park on the 4th of July and everyone loved them! I added chopped clams to some too.

Reply

Amie July 9, 2012 at 6:11 pm

Sounds delish, Peter! So great to hear from you. I miss you and long time no see or chat! Hope to see you soon in Manhattan! Have a wonderful summer. Loving your Shiloh Pine Nuts!

Reply

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