Allyson Kramer

Allyson Kramer

Gluten-Free Stuffed Mushrooms With Mustard Greens

These little appetizers are a fun way to incorporate spring’s bounty into an easy and irresistible treat.

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Serves: 40
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Mustard greens, sage, and chives add color and flavor to these easy-to-make hors’ d’oeuvres. Since these bites are best served hot, prepare the mushrooms ahead of time and then pop them into the oven right as your guests arrive.

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 cloves garlic, 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:

  1. Preheat oven to 375 degrees. Into an 8-inch round pan, place button mushrooms, tops of caps facing down.
  2. In a medium bowl, mix flour, water, chives, celery salt, salt, garlic, baking powder, sage, and mustard greens until smooth.
  3. Transfer batter to a piping bag with a wide tip, and pipe filling into mushroom cap. Drizzle mushrooms with olive oil and bake 30 to 35 minutes until mushrooms tops are puffed golden brown on edges. Serve hot.
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