Gluten-Free Stuffed Mushrooms
These mushroom hors d’oeuvres will win over any dinner guest.
February 23, 2014
Serves: 40
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Makes 40 appetizers
What you need:
40 white button mushrooms, stems removed
1-1/4 cups plus 2 tablespoons chickpea flour
3/4 cup water
2 tablespoons minced chives
1/8 teaspoon celery salt
1 teaspoon salt
2 garlic cloves, minced
1 teaspoon baking powder
3 sage leaves, minced
1/2 cup finely chopped mustard greens (leaves), dried well
Olive oil, for garnish
What you do:
- Preheat oven to 375 degrees. Into an 8-inch round pan, place button mushrooms, tops of caps facing down.
- In a medium bowl, mix flour, water, chives, celery salt, salt, garlic, baking powder, sage, and mustard greens until smooth. Transfer batter to a piping bag with a wide tip, and pipe filling into mushroom cap.
- Drizzle mushrooms with olive oil and bake for 30 to 35 minutes until mushrooms tops are puffed golden brown on edges. Serve hot.
Photo: Allyson Kramer
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