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Skip the breadcrumbs! These Italian Stuffed Mushrooms are packed with ground beef, mozzarella, parmesan, and lots of saucy goodness. So they have all the flavor you love, but they are naturally gluten free and low carb. It’s a perfect party appetizer or even a simple dinner alongside a salad!
Table of Contents
Gluten Free Italian Stuffed Mushrooms
Easy to make, hearty, and packed with flavor, your guests will be begging for the recipe for this delicious party snack. Mushrooms are filled with a simple, extra-thick bolognese-style sauce made with ground beef and topped with two kinds of cheese. Then bake them till hot, tender, and golden for big, fresh flavors in one little bite.
Cuisine Inspiration: Italian
Primary Cooking Method: Stove, Oven
Dietary Info: Gluten-free, Low carb
Skill Level: Easy
Why You’ll Love This Stuffed Mushroom Recipe
These aren’t your usual stuffed mushrooms. I think they are better, and here’s why:
- Made with wholesome ingredients. No breadcrumbs or overly processed fillings, this is actually a party food you can feel good about snacking on, or even enjoying as a meal.
- Easy to prepare. Sure, it’s based on a slow-cooking Bolognese sauce, but this is a quick version that’s still super tasty. Just simmer it quickly, stuff the mushrooms, add the cheese, and bake.
- Naturally gluten free and low carb. Yes, you’ll see that the simple ingredient list is made up of fresh ingredients, making these Italian stuffed mushrooms and gluten free and keto-friendly delight.
Stuffed Mushroom Ingredients and Substitutions
We talked a little about the ingredients, so let’s see what’s in this Italian stuffed mushroom recipe. Here’s a quick overview, but you can find the full amounts in the recipe card at the bottom of the post.
- Mushrooms. I like to use cremini or baby bella mushrooms, but you can use white mushrooms.
- Ground beef. Use lean ground beef, or try ground turkey to lighten it up, or ground sausage for even more flavor.
- Garlic. Fresh gives the best flavor.
- Seasonings. A simple blend of salt, pepper, Italian seasoning, and red pepper flaked for a little heat, though you can leave those out if you prefer.
- Tomato sauce. You’ll want the kind from a can, though feel free to make your own marinara sauce if you prefer.
- Cheese. A combination of shredded mozzarella and grated parmesan.
How to Make Low Carb and Gluten Free Stuffed Mushrooms
Once you’ve gathered your ingredients and preheated your oven to 400°F, you’ll be ready to get started. Here’s a quick summary of what you’ll do:
- Prep your mushrooms. Wipe the dirt off of your mushrooms and remove the stems. Place them bottom side up on a sheet pan.
- Make the filling. In a skillet, brown the ground beef and drain the excess grease. Season with garlic, salt, pepper, and Italian seasoning, then add a can of tomato sauce. Simmer till thickened.
- Stuff the mushrooms. Scoop the filling into the mushroom caps and top with shredded mozzarella and grated parmesan cheese.
- Bake and serve. Bake at 400°F for about 20 minutes or until the cheese is melted and browned. Remove from the oven and enjoy.
Storing and Reheating Leftovers
Place any extra Italian stuffed mushrooms in an airtight container and refrigerate for 2 to 3 days. Reheat them in the microwave or oven until fully heated through. You can even heat them in the air fryer.
I do not recommend freezing stuffed mushrooms as they will get mushy.
Make Them In Advance
If you want to prepare ahead of time, you can make your filling and shred the cheese. Then assemble them right before you are ready to pop them in the oven. I wouldn’t add the filling to the mushrooms more than an hour or so in advance because the salt in the filling will cause the mushrooms to start to release moisture, and they may get chewy or spongy.
Serving Suggestions
You’ll most commonly find stuffed mushrooms as a party snack with other appetizers like Mediterranean Chicken Pinwheels or Butternut Squash Goat Cheese Crostini.
But you can also make it a meal by serving them alongside an Italian Style Wedge Salad for a light and simple dinner, or with a serving of Gluten Free Gnocchi or Stuffed Shells.
Italian Stuffed Mushrooms
Ingredients
- 2 pounds cremini mushrooms, baby portabella or white mushrooms, wiped clean and stems removed
- 1 pound lean ground beef
- 1 clove garlic minced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/8 teaspoon red pepper flakes
- 15 oz Tuttorosso tomato sauce (about 1 1/2 cups tomato sauce)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F and place the mushrooms with the bottom facing up on a sheet pan.
- In a large skillet, brown ground beef and drain and excess grease.
- Add the garlic, salt, pepper, Italian seasoning and red pepper flakes, and cook for another minute or two.
- Stir in the tomato sauce and simmer for 15 minutes, or until the mixture is very thick. Season with additional salt and pepper, if needed.
- Divide the meat mixture between the mushrooms, packing it in well (you may have a little leftover). Sprinkle the mozzarella cheese and parmesan cheese over the meat mixture in the mushrooms.
- Bake at 400°F 20-25 minutes, or until the mushrooms are tender and the cheese is golden brown.
Notes
Did you make this?
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Easy to make and delicious. I waited til the last 10 minutes to put the cheese on! Will make again!
These look delicious and I would love to try them. I made stuffed mushrooms a long time ago and the mushrooms leaked a lot of dark brown fluid. How can I keep this from happening?
That’s just the nature of cooking mushrooms. They always release moisture. Just transfer them to a different dish for serving.
The perfect Keto recipe. A home run. Looks like Tuttorosso has a good product. I find canned tomatoes are so much better than many store bought tomatoes.
Thank you! I’m glad you enjoyed the recipe.
I love this idea so much I can’t wait to try it for a low carb dinner idea! Those tomatoes are the best!
What a terrific filling for stuffed mushrooms! Who could resist that cheesy topping???!!!
These look amazing! Such a beautiful presentation as well.