These Grilled Stuffed Mushrooms are filled with cream cheese, crab, seasonings and gluten-free breadcrumbs for an appetizer that’s perfect for game day, dinner parties or just a delicious treat!
Stuffed mushrooms are a perfect easy finger food to pass around at parties.
This recipe is flexible and can be made with dairy or non-dairy options.
Not much prep work is needed, this recipe comes together quickly using canned crab meat for less fuss!
Ingredients You’ll Need To Make Grilled Stuffed Mushrooms
- 1 pound baby portobello mushrooms
- 6 oz canned crab meat, drained
- 4 oz cream cheese (room temperature, dairy-free optional)
- 2 oz finely shredded sharp cheddar cheese (dairy-free optional)
- 1 tablespoon herb and garlic seasoning
- 1/4 cup panko bread crumbs plus more for topping if desired
- 2 tablespoons olive oil
How To Make Grilled Stuffed Mushrooms
- Preheat grill to medium high heat or about 350 degrees F
- Clean mushrooms and remove stems (discard stems or set aside for another recipe)
- In a small bowl, mix together remaining ingredients except olive oil until smooth
- Drizzle a cast iron skillet with some olive oil
- Stuff each mushroom until full with a spoonful of filling and place stuffed side up on baking sheet
- Sprinkle stuffed mushrooms with additional panko if desired and drizzle with a bit more oil
- Place on preheated grill for 20-25 minutes or until mushrooms are tender
Allergy Notes
Use gluten free panko breadcrumbs for a gluten free option. Gluten free breadcrumbs can be found at most grocery stores.
I like Miyoko’s brand cream cheese and shredded cheddar for a dairy free option.
Create a dinner party! Serve with Grilled chicken kabobs and gluten free blueberry crumble!
Grilled Stuffed Mushrooms
Ingredients
- 1 pound baby portobello mushrooms
- 6 oz canned crab meat drained
- 4 oz cream cheese room temperature, dairy-free optional
- 2 oz finely shredded sharp cheddar cheese dairy-free optional
- 1 tablespoon herb and garlic seasoning
- 1/4 cup panko bread crumbs plus more for topping if desired
- 2 tablespoons olive oil
Instructions
- Preheat grill to medium high heat or about 350 degrees F
- Clean mushrooms and remove stems (discard stems or set aside for another recipe)
- In a small bowl, mix together remaining ingredients except olive oil until smooth
- Drizzle a cast iron skillet with some olive oil
- Stuff each mushroom until full with a spoonful of filling and place stuffed side up on baking sheet
- Sprinkle stuffed mushrooms with additional panko if desired and drizzle with a bit more oil
- Place on preheated grill for 20-25 minutes or until mushrooms are tender
Notes
-
Use gluten free panko breadcrumbs
-
Use Miyoko’s brand cream cheese and shredded cheddar for a dairy free option
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