• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Appetizers and Snacks Β» Gluten-Free Sausage Stuffed Baby Bella Mushrooms

September 17, 2021 (last updated January 27, 2023)

Gluten-Free Sausage Stuffed Baby Bella Mushrooms

No ratings yet
Leave a Comment Jump to Recipe

These stuffed baby bella mushrooms are filled with Italian sausage, Kalamata olives and pesto for a savory two-bite gluten-free appetizer with a pop of acid. This recipe is easily made dairy-free and vegan.

Be sure to check out more of my gluten-free, dairy-free appetizer recipes including my savory gluten-free tartlets with apple, gluten-free baked corn dog bites and my healthy shredded zucchini dip.

Mushrooms

Mushrooms – Baby bella mushrooms (aka crimini or baby portobellos) are my favorite mushrooms for this recipe. They are a good size for a 2-bite appetizer and have better flavor than white button mushrooms. They range in size from 1-3 inches. For a one or two bite serving use approximately 2″ mushrooms.

close up of baby bella mushrooms on gray stone plate. Half an onion and fresh parsley in background.

Cleaning the mushrooms is an important step for this recipe. Mushrooms are like little sponges. Rinse or immerse them in water and they become soggy. It is best if the mushrooms stay somewhat firm. So the best way to clean portobellos, criminis or white button mushrooms is with a very lightly dampened paper towel. Gently rub off the dirt and debris.

overhead view of stuffed mushrooms ingredients in wood bowls: cut lemon, parsley, chopped onion, Kalamata olives, basil pesto, chopped mushrooms, bread crumbs. Crimini mushrooms scatted around outside.

Ingredients

Italian sausage makes for an excellent base for stuffed mushrooms. It has seasoning built-in and adds a wonderful savory flavor. You’ll need uncooked sausage either in bulk or in sausage form. Sausage is almost always gluten-free, but it’s best to check the ingredients. If using sausages, be sure to remove it from the casing.

A plant based sausage can make these mushrooms vegan. Impossible Foods makes a spicy or savory sausage (certified gluten-free) that works very well in the recipe. The flavor profile of both the savory and the spicy both fit right in with all the other ingredients.

Kalamata olives and lemon juice add just the right acidy balance to the fat and salt in the sausage.

gluten free sausage stuffed mushrooms on white platter. Gray napkin in frot. Stack of plate with mushrooms in back right

Gluten-free bread crumbs help to bind the filling, hold on to the moisture and create a creamy texture. Either regular or panko style bread crumbs will work. Kinnikinnick makes gluten-free panko style bread crumbs that are perfect for this recipe.

Basil pesto is an easy way to add more fresh Italian flavor to the filling. Make it from scratch with the recipe below, or use a store-bought one. My favorite store-bought is American Basil’s Dairy-Free Pesto Perfectto. Trader Joe’s also carries a vegan pesto. Here’s a super easy dairy-free pesto recipe:

  • Grind 2 Tbsp chopped walnuts or pine nuts with 1 small garlic clove in the food processor or blender,
  • Add 2 packed Tbsp finely grated vegan parmesan or nutritional yeast and blend.
  • Add 1 tightly packed cup of fresh basil leaves, 1/3 c extra virgin olive oil & 2 pinches salt
  • Blend to a paste. Taste and add more salt if needed.

Fresh parsley adds a much need fresh pop of green. These stuffed mushrooms are cute, but not very beautiful to be perfectly honest. So some finely chopped parsley makes them more presentable. Fresh diced tomato is another option for adding some color and a sweet slightly acidic flavor

gluten free sausage stuffed baby bella mushrooms on square white plate. Gray napkin in front and stack of plates with stuffed mushrooms in right rear.

Variations

  • Top with fresh chopped tomato as a garnish
  • Add 2 tbsp grated parmesan cheese or nutritional yeast to the sausage mixture
  • Mix 2 Tbsp grated parmesan cheese with the bread crumb topping
  • Use sun dried tomatoes (in oil) in place of half of the Kalamata olives
gluten free sausage stuffed baby bella mushrooms on square white plate. Gray napkin in front and stack of plates with stuffed mushrooms in right rear.

Gluten-Free Sausage Stuffed Baby Bella Mushrooms

Author: Janet Harlow
Course: Appetizer
Cuisine: American/Italian
Servings: 8
These baby bella mushrooms are stuffed with Italian sausage, kalamata olives and pesto for a savory gluten-free appetizer with a pop of acid.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 20 mins

Recommended Products

  • American Basil Dairy-Free Pesto
  • Impossible Foods Plant Based Sausage
  • Kinnikinnick Panko Style Bread Crumbs

Ingredients
  

  • ΒΎ lb (12 oz) baby bella mushrooms (aka crimini), about 24 2" mushrooms
  • ΒΌ of a medium sized yellow or sweet onion
  • 2 tsp olive oil plus extra to drizzle on top.
  • ΒΌ lb uncooked Italian sausage, Impossible vegan sausage is a good sub
  • ΒΌ c finely chopped Kalamata olives, (about 15 whole olives)
  • 2ο»Ώ ο»ΏTbsp ο»Ώpesto
  • β…“ c water
  • 2 tbsp lemon juice
  • ΒΌ c plus 2 Tbsp gluten-free bread crumbs
  • ΒΌ c chopped parsley

Instructions
 

  • Use a lightly dampened paper towel to clean the mushrooms. (Rinsing will make them soggy).
    Mushroom cap being cleaned with a paper towel.
  • Remove and chop enough of the stems to make ΒΌ cup. Discard the rest.
  • Mince (finely chop) the onion. It should be about ΒΌ cup.
  • Get all of the ingredients ready and at the stove-top. The process goes quickly and it helps to have everything at your fingertips.
    overhead view of stuffed mushrooms ingredients in wood bowls: cut lemon, parsley, chopped onion, Kalamata olives, basil pesto, chopped mushrooms, bread crumbs. Crimini mushrooms scatted around outside.
  • Heat a medium-large sized skillet over medium high heat for a minute. Add a light coating of olive oil and heat for another 30 seconds.
  • Add the onion and sautΓ© for 2 minutes. .
  • ο»ΏAdd the chopped mushroom stems and sautΓ© another minute.
  • ο»ΏPush the mushroom and onion to the outside of the pan
  • Add a little more oil and swirl to coat.
  • Add the sausage and brown it, breaking it into small pieces.
    Overhead view of skillet with chopped mushroom, onion and ground meat.
  • When the sausage is almost cooked through you may want to drain some of the fat if a lot has released. If there is more than a very light coating on the bottom of the pan, drain some of it out.
  • Sprinkle ΒΌ c of the bread crumbs on top.
    Wood bowl with chopped olives above Skillet on stove top with mushroom filling.
  • Add the lemon juice and water and cook, stirring constantly. If anything is stuck to the pan, scrape it off and stir it in.
    Overhead view of liquid being poured into skillet with gluten-free filling for stuffed mushrooms.
  • Cook until the bread crumbs have absorbed the liquid and the mixture becomes almost creamy and pulls together. If it seems too firm or dry, stir in another tablespoon or two of water.
    Skillet on stove top with gluten-free stuffing for mushrooms.
  • Preheat the oven to 350Β°F
  • Drizzle a large sheet pan with olive oil (line with parchment for easier clean up) and spread the oil to coat.
    Bottle of olive oil drizzling onto parchment lined sheet pan.
  • Stuff the mushrooms with the sausage mixture and place on the pan.
    Mushroom cap being filled with gluten-free stuffing.
  • Sprinkle the remaining 2 Tbsp bread crumbs on top of the stuffed mushrooms.
    Sheet pan with gluten-free stuffed mushrooms. Hand above sprinkling bread crumbs onto mushrooms.
  • ο»ΏThen drizzle with olive oil.
    She pan with gluten-free stuffed mushrooms. Bottle above drizzling mushrooms with olive oil
  • Bake for 10 minutes, then turn the oven to broil (keeping the pan on a center rack). Broil for 5-10 minutes or until the bread crumbs brown. Keep a close eye on them.
  • Remove from the oven and top with chopped parsley. See above for more serving options.
  • These will stay fresh in the fridge for about 5 days or in the freezer for 3 months. Reheat in the oven or toaster oven.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Appetizers and Snacks · Tagged: dairy-free, df special, mushrooms

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

Thanksgiving prep has started in my kitchen! Wheth Thanksgiving prep has started in my kitchen! Whether you need a gluten-free stuffing recipe, gravy or an easy side, I've got you covered. Need a delicious, decadent dessert? I've got that too. Link in my profile to my Thanksgiving recipes.
πŸ—πŸ₯§πŸ 
You'll find tips for perfect silky, smooth gravy, moist delicious stuffing, perfect pies, simple sided dishes and more.
🍠πŸ₯§πŸ—
#glutenfreethanksgiving #thanksgivingrecipes #thanksgivingdesserts #glutenfreestuffing #glutenfreegravy #losangeleschef #glutenfreeblog #glutenfreepiecrust #glutenfreedessert
Pie and cupcakes are my favorite desserts so I put Pie and cupcakes are my favorite desserts so I put them together in one. These gluten-free apple pie cupcakes make for an awesome autumn dessert. Link to the recipe in my profile.
🍎 πŸ₯§πŸ§
These cupcakes have a fluffy cinnamon spiced cake, traditional apple pie filling and an apple cinnamon buttercream frosting.
🍎πŸ₯§πŸ§
#glutenfreecupcakes #glutenfreedessert #glutenfreeapplepie #losangeleschef #cinnamonbuttercream #glutenfreelosangeles #holidaydessert #glutenfreeholidays #autumndesserts #applepiecupcakes
Nothing says holiday brunch more than cranberry or Nothing says holiday brunch more than cranberry orange muffins. Link to the recipe in my profile.
🎈🍊🎈
#cranberryorangemuffins #glutenfreemuffins #holidaybrunch #glutenfreebaking #losangeleschef #glutenfreechef #glutenfreeblog #cranberryorange
This Sweet Potato Frosting is the perfect holiday This Sweet Potato Frosting is the perfect holiday topping for cupcakes, cakes muffins and anything your heart desires. There's just four ingredients and no cane sugar. Link to the recipe in my profile.
 🍠 🧁🍠
Sweet potato puree, cream cheese, butter and maple syrup are all you need for this amazing frosting. Amazing on carrot cake, spice cake, vanilla cake and so much more.
🧁🍠🧁
#sweetpotatofrosting #cakefrosting #glutenfreeholiday #holidaydesserts #glutenfreeblog #losangeleschef #glutenfreelosangeles #sweetpotatodessert #sweetpotatorecipe #cupcakefrosting #glutenfreecupcakes
Do you like your gluten-free pumpkin bread slather Do you like your gluten-free pumpkin bread slathered in a rum icing or a straight up?? Get the recipe - link my profile.
πŸŽƒπŸŽƒπŸžπŸŽƒπŸŽƒ
This recipe is super easy and makes an incredibly moist and delicious pumpkin bread that is good enough for dessert, brunch or a little autumn snack.
πŸŽƒπŸŽƒπŸžπŸžπŸŽƒπŸŽƒ
#glutenfreepumpkinbread #pumpkinbread #glutenfreebrunch #glutenfreebaking #autumndesserts #glutenfreelosangeles #glutenfreechef #glutenfreeblog #pumpkindessert #fallbaking
I hope you didn't miss it last week! This gluten-f I hope you didn't miss it last week! This gluten-free lemon drizzle cake is too good! Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #glutenfreecake #lemonloaf #glutenfreeblog #glutenfreechef #loasangeleschef #glutenfreelosangeles #glutenfreelemoncake
This Gluten-Free Lemon Drizzle Cake is the cake of This Gluten-Free Lemon Drizzle Cake is the cake of my dreams. Link to the brand new recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The combination of lemon and butter in a sweet dessert is about as good as it gets, if you ask me. This cake is super moist and somewhere between a pound cake and a fluffy layer cake.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #lemonloaf #glutenfreelemoncake #glutenfreecake #lemoncake #glutenfreelosangeles #glutenfreeblog #prettycakes #lemondesserts #glutenfreelemondrizzlecake
Add a shot of peanut butter whiskey to your peanut Add a shot of peanut butter whiskey to your peanut butter cookies and you'll be hooked like I am! Link to the recipe in my profile.
πŸ₯œπŸ§ˆπŸͺ
#peanutbutterwhiskey #boozydesserts #glutenfreecookies #whiskeycookies #boozycookies #glutenfreeblog #peanutbutterwhiskeydessert #losangeleschef #glutenfreelosangeles

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories