stuffed mushrooms. (gluten free)
Most stuffed mushrooms that I have come across are filled with some breading mixture– which isn’t ideal when you are allergic to gluten (fine if you are making yourself with gf bread). I wanted to try some without breading and a different mix of veggies.
- 24 white cap mushrooms
- 1 can of artichoke hearts
- small jar of roasted red peppers (about 1-2 peppers cut up)
- 1/2 onion
- olive oil
Start by prepping the bacon in either a frying pan or baking until crisp. Set aside to cool. Once cooled, chop into small pieces.
Chop the onion, artichoke and peppers into small pieces. Add olive oil to a skillet and fry the chopped veggies until onionhas softened. Pull out the stems of the mushrooms to create the cups. Mix the bacon and veggies together in a bowl. Scoop the mixture into the cups and place on a baking sheet with olive oil. Cook for about 15-20 minutes or until mushrooms look brown.