Stuffed Mushrooms, Grain-free

I can’t express how much we loved these. Slobber. There is no reason to use breadcrumbs because this is DELICIOUS without them.

So easy. Just do it.IMG_3225

Grain-Free Stuffed Mushrooms

  • Servings: 2-4
  • Time: 30 minutes
  • Print



8 ounce package of organic cream cheese, softened on counter

16 ounces or about 22-24 mushrooms
1 garlic clove, diced (can sub garlic powder)
2-3 ounces Italian shredded cheese (or just shredded parmesan)
1/8 teaspoon cayenne pepper, optional or optionally doubled
1/4 teaspoon white pepper (get some of you don’t have this! It’s delicious!)
1/4 teaspoon onion powder
sea salt and black pepper to taste
butter for greasing pan, and cooking
pan with sides that the mushrooms fit in, pretty tightly


Preheat the oven to 350˚F. Carefully clean mushrooms with a damp paper towel to remove dirt. Remove the stems (you can use a small teaspoon if it breaks before coming out completely, to get it out). Put the heads aside and chop the stems into small pieces. Sauté mushroom stems, diced garlic and some butter together until cooked but not too browned. Set aside to cool a bit.
In a small bowl, mix together well the softened cream cheese, salt & pepper spices, and onion powder. Add garlic-mushroom mixture and blend. Butter the pan you will be using, very well. Stuff the mushroom heads with the cream cheese and place them in the pan. Top with shredded cheese, and put a few more pats around the pan. Bake for 15-25 minutes until mushrooms are well cooked and cheese is browned on top. The cheese will probably brown first.

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