Gluten Free Stuffed Mushroom Recipe

An oldie, but a goodie… this Gluten Free Stuffed Mushroom Recipe is making its debut here after many years of sitting silently in my archives.

Unlike many stuffed mushroom recipes that use sausage in the filling (which I support as a yummy option!), this recipe features lentils in the stuffing.

I was first inspired to make this recipe when visiting with the folks from Canadian Lentils at FNCE a few years ago. I snagged a booklet from them filled with wonderful recipes made with lentils (a legume that doesn’t get near the attention it deserves. It’s one of the few “dry beans” that doesn’t require advanced soaking, making it a natural choice for busy cooks who want to eat healthier). A variation on this recipe was included in that book… I’ve tailored it to fit my taste. 

In addition to their cooking ease, lentils are a great choice for adding more fiber to a meal. Because lentils cook up to a small, almost crumbled-meat consistency, they work well in this traditionally meat-stuffed appetizer.


Gluten Free Stuffed Mushroom Recipe

The perfect side dish or perfect appetizer for your next party. These would also be good as a part of a holiday meal or even a Super Bowl easy recipe.


  • Author: Regan Jones, RDN
  • Yield: 16 mushroom 1x
  • Category: Appetizer
  • Diet: Gluten Free


  • 16 white button whole mushrooms or baby bellas
  • 1 tablespoon olive oil
  • 1 tablespoons of butter
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of sage
  • 1 tablespoon red wine
  • 1/2 cup cooked lentils
  • 1 tablespoon grated parmesan cheese
  • 1 ounce (1/4 cup) shredded extra-sharp cheddar cheese
  • 1/4 cup gluten-free panko* bread crumbs or gluten free breadcrumbs


  1. Pre-heat oven to 350 degrees F.
  2. Clean mushrooms by wiping them off with a damp paper towel or washing them in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
  3. Heat oil and butter in a pan over medium heat to medium-high heat; add onion and garlic and cook for 2 to 3 minutes or until translucent. Add small pieces of chopped stems, basil, salt, pepper and sage; cook 5 additional minutes or until stems are softened. Add wine to skillet and scrape to deglaze pan. Remove from heat.
  4. Stir in lentils, cheeses and panko. Stuff caps evenly with mixture.
  5. Place mushroom caps on a baking sheet or cookie sheet. Bake at 350 degrees for 15 minutes. Serve warm. (Garnish with fresh herbs, if desired.)


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