Red Pepper and Parmesan Stuffed Mushrooms

Stuffed mushrooms are such a quick and easy appetizer, especially convenient for last minute plans.  There are so many wonderful combinations, the hard part is choosing one. After visiting the farmers market and finding red bell peppers on sale  a pound, I had quite a few to use.

I love parmesan cheese stuffed in mushrooms, but then I realized that most recipes call for breadcrumbs.  For a second I regretted not spending 6$ on a small container of GF breadcrumbs- then I realized I have the tapioca loaf in the fridge and I could just make some- DING DING.

This recipe requires basically no effort or skill.  If you wanted to make this more substantial as a main course you could use portabellos or other larger variety and stuff with hearty grain like quinoa or buckwheat or scramble some eggs…etc.  Having a blender or even a magic bullet is your best friend with this recipe.  From start to finish this only takes 25 minutes max. Make your friends and loved ones think your a chef and try this recipe!


9 baby bella mushrooms (could also use white button)

1/2 cup spanish onion

1/2 red bell pepper

1 clove garlic

1/4 cup parmesan cheese

1 slice tapioca or other GF bread

5 sprigs fresh thyme


1. Gently remove stems from mushroom caps and discard. (if you make veggie stock keep or you can use them in stuffing mix, I did not) Wipe them carefully to remove dirt with a slightly damp paper towel.  Don’t scrub or rinse with water.  Use a teaspoon or espresso spoon if you have one and super carefully scrap the gills out.  Set mushrooms aside.

2. Grab your blender and toss 1 slice GF bread in to make crumbled meal.  Add fresh thyme (no stems) and mix again.  Add parmesan cheese and pulse till combined.  Set aside in a separate bowl.

3. Throw garlic clove into blender to mince.  Add red bell pepper that has been roughly chopped as well as onion. 

4. Heat small saute pan on medium heat with 1 tbsp olive oil and saute the mixture until fragrant.  Don’t put your face over it like I did- it burns.

5. Mix with breadcrumb mixture and stuff!

6. When ready to cook- (I made these ahead of time, could make 1 day ahead) preheat oven to 350 and cook on tin foil lined pan until tops start to brown slightly and the mushroom is slightly soft-not mushy. 12-18 minutes

These are waistline friendly but most importantly taste bud friendly.  They only lasted about 54.3 seconds before they were gone. 


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One thought on “Red Pepper and Parmesan Stuffed Mushrooms

  1. […] course I didn’t make him wait that whole time without a little appetizer.  Try my Red Pepper and Parmesan Stuffed Mushrooms & let me know what you think! Rate this: Share […]

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