22803 Basil Cherry Stuffed Mushrooms (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Basil Cherry Stuffed Mushrooms (Gluten-Free)

Here's a great recipe to wow your guests for any gathering you might have.

Gluten-Free and Vegan


Basil Cherry Stuffed Mushrooms (Gluten-Free)Ingredients:
2 lb. Button Mushrooms
1 1/2 cups Crushed Gluten-Free Crackers
3 Tbsp. Olive Oil
1 large Vidalia onion, finely chopped
2 tsp. balsamic vinegar
1/4 tsp. Sea salt
1/4 cup fresh basil, finely chopped
1/4 cup dried cherries, finely chopped

Directions:
Preheat oven to 375 F.

Remove stems from mushrooms and chop. 

Ads by Google:

Heat oil in a pan over medium heat.  Add all ingredients; cook for 5 minutes. Evenly distribute mixture to mushroom caps.  Bake for 45 minutes.

Serve with fresh marinara sauce.

Enjoy.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



2 Responses:

 
Vicki
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Feb 2012 12:41:00 AM PDT
Great recipe!!!

 
gfjoy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 Jul 2012 2:44:54 PM PDT
I would have never thought to use dried cherries! I plan to make these using Mary's Gone Crackers crackers. I doubt we will even need the sauce.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

So as many of you might know at only 6 weeks Gluten Free we were shocked to see how many Neurological Issues were resolved for our daughter. It was shocking and amazing. We quickly began to realize that the difficulty swallowing, the Vertigo, the sensory issues were ALL Gluten related. Now in the last 2 weeks it all slipped away and she is almost entirely back to the way she was before we went Gluten Free. We have a pretty good idea why and are taking the steps to remedy it. BUT...it struck me that (for HER sake and the sake of her long term medical records) I need to get the Gluten Ataxia recognized. I realize now how fragile her health is and how hard she will have to fight to STAY healthy. And worse - potentially EVERY cross contamination will take her out for weeks and make her employment opportunities shaky and vulnerable. My Dr. agrees and is sending us to the McMaster Neurological Department (they are cutting edge, up on all that is new etc) to see if they are willing to work with us. She just put the referral in so I have no idea what will come from it. It my result in nothing? Or she may get a Gluten Ataxia diagnosis? I'm not sure but it is worth fighting for.

In my research, diabetes (type 2) is genetic. You either have the genes to develop diabetes or you do not. Additional weight is most likely due to insulin resistance. I happen to be a thin diabetic. I have never been heavy. I was brought up to consume the Standard American diet (SAD) full of process and sugary foods. The problem most celiacs have is that they just simply convert the SAD diet into a gluten free diet. I disagree. We need to consume foods that naturally contain nutrients that are good for us. Fortified foods were only developed during the last century. In the 20's they added iodine to salt to prevent thyroid disease (goiters). In the 30's they added Vitamin D to prevent rickets (fortified milk was better than that nasty cod liver oil). In the 40's they started fortifying flour. Why? They found that kids entering into the military during WWII were malnourished. Yes. They were malnourished. Remember, the Great Depression preceded the war. Read more: https://www.ncbi.nlm.nih.gov/books/NBK208880/ I consume very few grains because I do have diabetes. I eat fresh veggies (full of fiber), meats, fruit, eggs, and dairy along with plenty of fat (which does not raise blood sugar). I do occasionally fall of the wagon, but never the gluten-free wagon! Granted this diet is not for everyone. We must choose what works best for our individual health issues. But chances are we do not need to consume processed junk food in a daily basis. It is not healthy for a celiac. It is not healthy for anyone! So, everything in moderation and enjoy a varied diet.

I felt great a few weeks after going gluten-free. finally started loosing weight as well. the last few weeks I have not felt good. ok in the morning, then slowly start getting brain fog. shakes. pains. is low blood sugar a side affect of going gluten free????

I had a bone scan it didn't show any fractures, basically I left physical therapy in pain, it then went away. But my knee pain and tingling didn't go away so I tried PT again and I left it pain. Then I realized I had celiac and now all my pain is gone other then the back pain.. I'm basically worried I healed from the celiac and PT caused a whole new problem that never had to happen.

I am trying to find out if going gluten-free can cause low blood sugar. I felt so much better when going gluten-free, but now I feel weak, shaky, tired