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Gluten Free Cornbread Stuffed Mushrooms

Gluten Free Cornbread Stuffed MushroomsMade these and they are incredible! Great for upcoming holiday parties! Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more. Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body's cells.




Prep time - 10 min

Pre Heat oven to 350 degrees F.

Ingredients

2 (10 ounce) packages baby Portobello mushrooms (I buy the Crimini mushrooms in bulk and made this recipe with about 7 medium size mushrooms.  I love Crimini's because they have a lot of flavor).

4 Slices Bacon

½ Medium Onion Chopped

2 Teaspoons finely chopped rosemary leaves

Salt and freshly gound black pepper

1/3 cup cream cheese at room temp

(I use Bob Red Mills Gluten Free Corn Bread mix left over and dried).  Crumbled it up in a bowl.  I also put in a little Gluten Free Pacific chicken stock instead of water)

Remove stems from Mushrooms.

In skillet over medium heat add gluten free bacon (I used Dabecca Apple Smoked Gluten Free bacon with no added Nitrates, or hormones.  Also use Hormel GFree bacon and there's some good ones at Whole Foods too with no additives) and cook until crisp.  Remove from pan and set aside drain on paper towel. 

In same skillet add in onions, (I also added a little celery) and sauté until translucent.  Stir in the rosemary, salt, pepper to taste and cook for 2 minutes.

In a small bowl combine the cream cheese with crumbled corn bread.  Stir in the sautéed mixture.  Finely chop the bacon and stir into mixture.  If too dry add in the chicken stock or few tablespoons of water.  Spoon the filling mixture into each mushroom cap.  Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. 

Recipe from http://www.FoodNetwork.com

 

Bon Appetit!!

Sue Seward
Gluten Free Lady


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