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Quick Fix Gluten Free
by Robert M. Landolphi
These stuffed mushrooms have become a holiday must-have in our home. Serve them hot out of the oven and watch from the corner of your eye as people walk by and stealthily pop one right after another.
Makes 40


• 1½ cups hot gluten-free chicken broth
• 2½ cups (about 6 ounces) Aleia's Savory Stuffing mix
• 1 (10-ounce) package frozen spinach, thawed, drained, and squeezed dry
• 40 medium mushrooms (about 2 pounds)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 pound blue cheese
• 1/2 cup finely grated Parmesan cheese


Preheat the oven to 400°F and grease a baking pan.

In a large bowl, stir the chicken broth into the stuffing mix until moistened. Set aside for 5 minutes; then add the spinach.

Remove the stems from the mushrooms and dice the stems.

In a skillet over medium-high heat, melt the butter. Add the mushroom stems and garlic and cook, stirring occasionally, for about 5 minutes,

until tender. Add to the stuffing mixture along with the blue cheese and Parmesan and mix until thoroughly incorporated.

Spoon the mixture into the mushroom caps, place in the baking pan, and bake for about 15 minutes, until cooked through.

    Chef's Note:
    Some varieties of blue cheese may contain wheat and gluten Make sure you read labels to avoid contamination The mushrooms can be made 1 day ahead and refrigerated until ready to bake.


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