Tuesday, December 29, 2009

Gluten Free Cheese & Spinach Stuffed Mushrooms

These tempting Gluten Free Cheese & Spinach Stuffed Mushrooms are one of my very favorite recipes. Traditionally, I serve appetizers and cocktails on New Years Eve; these warm, savory, bite-sized beauties always seem to find their way on to my holiday appetizer menu. As a matter of fact, I love these Gluten Free Cheese & Spinach Stuffed Mushrooms so much that I serve them to my family for dinner throughout the year with a side of quinoa and a hearty dinner salad.

Try adding this easy to prepare gluten free appetizer to your New Years Eve menu... you might just find you love it enough to serve it year round as well!

Gluten Free Cheese & Spinach Stuffed Mushrooms

24 fresh mushrooms, stems removed
1 (10 oz. package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup grated parmesan cheese

Preheat oven to 350 degrees F. Wipe mushrooms clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much of the moisture as possible. In a mixing bowl combine all ingredients except mushrooms and parmesan cheese; mix well. Fill the mushroom caps with cheese-spinach mixture and place on a cookie sheet (use a cookie sheet with sides to contain the liquid emitted from the mushrooms during baking). Sprinkle parmesan cheese on top of mushrooms. Bake for 15 to 20 minutes or until heated through. Serve warm. Yield: 2 dozen.



  1. Really tasty. I substituted garlic salt because that's what I had, but I doubt it makes much difference. I was surprisingly pleased as may other recipes make for very bland mushrooms, but these are not lacking in flavour. Especially good warm.

  2. So glad you liked them... they are a favorite of mine!

    Thanks for your comment...

    Cinde :)


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