Stuffed Mushroom Caps can be served as a delicious appetizer, a quick lunch or a late night snack. You will love the ease of this protein filled dish!
These stuffed mushroom caps have become a favorite at our house. We can easily whip them up for a snack and I often make them at lunch time. Easy mushroom recipes like Balsamic Tofu and Mushrooms are my specialty, and this stuffed mushroom caps recipe does not disappoint!
Ingredients in Stuffed Mushrooms
Just a simple saute of gluten-free tempeh, onion and red pepper creates the mixture that goes inside these stuffed mushroom caps.
Here’s a tempeh tip: Make sure that when you buy your tempeh, you read the label. Often times tempeh can contain barley, which is gluten. Be sure not to get caught in that trap. We do not want any sick bellies! Not on my watch!
I really like that you can make the tempeh mix for these easy stuffed mushrooms ahead of time, and use as you need it throughout the week. That makes it a great lunch time option!
How do you wash mushrooms?
This process is so much easier than most people think! The most important thing to remember is this: do not run mushrooms under water or soak them in water. Mushrooms are VERY porous and will absorb water. Water logged mushrooms won’t cook well, and you’ll end up with a soggy mess!
What you’ll want to do instead is simply dampen a towel and gently rub any dirt from the outsides of the mushrooms. It’s that easy!
How to Make Stuffed Mushrooms
This recipe is very easy!
- To prep the mushrooms, I used button mushrooms and gently removed the insides. My mushroom caps were roughly just larger than 1 inch in size. If you can not find these type of mushrooms at your store, you can use portobello mushrooms instead.
- To make the filling, I heated some oil in a skillet on the stove and added my tempeh, onion, and red pepper to the pan. I sauteed the mixture, stirring occasionally, until the tempeh was fully cooked and the veggies were softened.
- To stuff the mushrooms, I scooped the sautéed mixture into the mushrooms, then placed them on a baking sheet.
- To cook the mushrooms, I LOVE to use my broiler. It is quick and easy! Put these beautiful caps under the boiler for a few minutes and voila…you have a tasty treat!
How long are stuffed mushrooms good?
Stuffed mushrooms will last in the fridge for roughly 3-5 days.
For best results, store them in tightly sealed plastic bags or in a single layer in an airtight container.
Can you reheat stuffed mushrooms?
You certainly can! Here are two different ways you can reheat stuffed mushrooms:
Microwave method: Place the mushrooms on a microwave safe plate and heat them for a minute or so until they’re heated through.
Oven method: Place the stuffed mushrooms on a baking sheet and heat them in a 325 degree oven for 10-15 minutes or until they’re thoroughly heated.
I’m certain that you will love this delectable and easy stuffed mushroom caps recipe!
More Delicious Mushroom Recipes to Enjoy:
- Air Fryer Morel Mushrooms
- Wild Rice Stuffed Mushrooms
- Creamy Mushroom Rice Soup
- Gluten Free Mushroom Stuffing
- Gluten Free Mushroom Manicotti
Looking for other allergy-friendly recipes? All of our recipes are nut-free and gluten-free. We also have vegan recipes too!
Stuffed Mushroom Caps
- Heat oil in skillet over medium heat.
- When oil is hot add red pepper, onion and crumbled tempeh to the pan. Saute until fully cooked and your veggies are soft.
- Stir in fresh parsley and Bragg's Amino to taste.
- Stuff mushroom caps with mixture.
- Place on a baking sheet and broil for 8-10 minutes.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.