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These gluten-free Tuscan Style Stuffed Mushrooms are packed with wonderful flavor and the perfect veggie dish that I’m pretty sure everyone will love! I am obsessed with the Portobello mushrooms that are lightly coated in a crispy coating with dried herb spices and do not forget the creamy sun-dried tomato sauce.



2 tablespoons olive oil

1 large egg

4 Portobello mushrooms

3 tablespoons plain (all-purpose) flour (or sub with gluten-free flour blend)

½ teaspoon dried oregano

½ teaspoon dried paprika

½ teaspoon dried thyme

¼ teaspoon garlic salt

60 grams of soft goats cheese – or use a vegetarian version

50 grams of fresh baby spinach

30 grams Parmesan cheese – grated (or use a vegetarian hard cheese, as Parmesan isn’t vegetarian)

¼ teaspoon salt

½ teaspoon freshly ground black pepper


2 cloves garlic – peeled and minced

1 tablespoon olive oil

1 brown onion – peeled and sliced

½ teaspoon dried oregano

160 grams of sun-dried tomatoes

1 medium courgette – zucchini chopped into chunks

1 red bell pepper – de-seeded and sliced

120 ml vegetable stock

90 ml white wine

90 ml double (heavy) cream

50 grams Parmesan cheese – grated (or use a vegetarian hard cheese, as Parmesan isn’t vegetarian)

1 teaspoon paprika

1 tablespoon chopped parsley

90 grams of fresh baby spinach

pinch of salt and pepper

How to make Tuscan Style Stuffed Mushrooms

Step 1: After cutting the stalk out of the mushrooms, finely chop them. In a small bowl, lightly beat the egg. Place the flour, salt, pepper, oregano, thyme, paprika, and garlic salt in another shallow bowl and mix well.


Step 2: In a large frying pan or skillet, heat the olive oil over medium to high heat. In the meantime, dip and coat the entire mushrooms in the egg. Dredge the mushrooms in the flour mixture, coating the outside and being very careful not to get too much flour on the inside. In the hot pan, place the mushrooms and fry until both sides are lightly browned. On a grill tray, transfer the mushrooms.

Step 3: In the now-empty pan, add the spinach with a splash of water. Season with a pinch of salt and pepper. Cook the spinach for a minute, moving it around until wilted.

Step 4: Into chunks, break the goat cheese and place it in the mushrooms. On top, place the wilted spinach and sprinkle with Parmesan/veg-hard-cheese followed by a pinch of paprika. Set aside for a couple of minutes.

Step 5: To make the sauce, add oil to the same pan over medium heat. Then, add the onion and cook for about 2 minutes or until it begins to soften. Next, add the reserved mushroom stalks, garlic, oregano, paprika, sun-dried tomatoes, red peppers, and courgette (zucchini). Continue to cook for another 2 minutes, stirring using a spatula. Pour in the wine and let everything bubble for about 2 minutes. Lastly, pour in the vegetable stock and season with salt and pepper. Bring everything to a boil, then simmer for additional 5 minutes.

Step 6: Place the mushrooms under the grill and cook for about 2 to 3 minutes over medium heat until the cheese has melted. Take off the grill when done.

Step 7: Into the sauce, stir in the cream, Parmesan/veg-hard-cheese, and spinach. Top with the mushrooms. Cook for 3 to 4 minutes more or until the spinach has wilted and the sauce has thickened.

Step 8: Serve the Tuscan Style Stuffed Mushrooms garnished with some fresh parsley. Enjoy it by itself or with pasta, salad, or potatoes.


Calories: 509 kcal, Carbohydrates: 40g, Protein: 22g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 92mg, Sodium: 953mg, Potassium: 2175mg, Fiber: 8g, Sugar: 21g, Vitamin A: 5930IU, Vitamin C: 76.1mg, Calcium: 377mg, Iron: 6.7mg


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