These Paleo Italian Stuffed Mushrooms have all the flavor and texture of traditional Italian stuffed mushrooms, but none of the gluten or dairy.
Every year for Thanksgiving and Christmas, my husband’s Italian mother makes the best Italian Stuffed Mushrooms. Everyone always raves about them. And for the first six years I knew her, I got to partake in the glorious flavors and textures. But when I was diagnosed with celiac disease in 2018, those delicious morsels could no longer be a part of my holiday traditions.
So, this year, I’ve set out to recreate those heavenly, crispy delicacies without the gluten or dairy. These Paleo Italian Stuffed Mushrooms are not only Paleo, they’re also AIP and Whole30 compliant. And they are perfectly soft, yet crispy – just like the classic version.
They’re so close, in fact, I’d bet you could make these for your whole family and no one would be able to tell the difference. Give it a try and let me know what everyone thinks!
this recipe!
How to make the Best Paleo Italian Stuffed Mushrooms
Paleo Italian Stuffed Mushrooms Ingredients
- 16 oz baby bella mushrooms (about 30 mushrooms)
- 4 Tbsp extra virgin olive oil, divided
- 3/4 cup pork panko
- 1/4 cup non-fortified nutritional yeast
- 1 tsp Italian seasoning
- 1/2 tsp dried minced onion
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
Instructions
First, preheat your oven to 400ºF while you prepare the ingredients for the Paleo Italian Stuffed Mushrooms.
Clean and dry the mushrooms with a paper towel. Remove the stems and reserve them for another dish (stir fry, stuffing, etc).
In a medium mixing bowl, toss the mushroom caps with 2 Tbsp of the olive oil and arrange top-side down on a baking sheet lined with parchment paper.
In the same bowl, add the pork panko, nutritional yeast, seasonings, salt and remaining 2 Tbsp of olive oil. Toss to combine. Spoon the stuffing mixture into the mushrooms caps, dividing evenly. Try not to pack them too tightly or they’ll get soggy instead of crispy.
Bake the stuffed mushrooms at 400ºF for 9-12 minutes, checking often so the smaller ones don’t overcook.
These stuffed mushrooms are best served immediately, for ultimate flavor and crispiness. If you have leftovers, they will store in an airtight container in the fridge for up to a day or two. To reheat, pop them back in the oven (or a toaster oven) at 400ºF for 3-5 minutes.
Other recipes to try
These Paleo Italian Stuffed Mushrooms make the perfect AIP holiday side dish. They’re super quick and easy to throw together, and they taste amazing. I promise your guests will rave about them for years to come. For more simple AIP holiday side dishes, try out these recipes:
Maple-Balsamic Roasted Brussels Sprouts (Paleo & AIP)
Instant Pot AIP Mashed Potatoes
Holiday Kale Salad with Maple-Balsamic Dressing
5-Ingredient Crockpot Apple Crumble (AIP, Paleo)
If you enjoyed these Paleo Italian Stuffed Mushrooms, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.
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The Best Paleo Italian Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Roast
- Cuisine: Italian
- Diet: Gluten Free
Description
These Paleo Italian Stuffed Mushrooms have all the flavor and texture of traditional Italian stuffed mushrooms, but none of the gluten or dairy.
Ingredients
- 16 oz baby bella mushrooms (about 30 mushrooms)
- 4 Tbsp extra virgin olive oil, divided
- 3/4 cup pork panko
- 1/4 cup non-fortified nutritional yeast
- 1 tsp Italian seasoning
- 1/2 tsp dried minced onion
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
Instructions
- Preheat oven to 400ºF.
- Clean and dry mushrooms with a paper towel. Remove the stems and reserve for another dish (stir fry, stuffing, etc).
- In a medium mixing bowl, toss the mushroom caps with 2 Tbsp of the olive oil and arrange top-side down on a baking sheet lined with parchment paper.
- In the same bowl, add the pork panko, nutritional yeast, seasonings, salt and remaining 2 Tbsp of olive oil. Toss to combine. Spoon the stuffing mixture into the mushrooms caps, dividing evenly. Try not to pack them too tightly or they’ll get soggy instead of crispy.
- Bake the stuffed mushrooms at 400ºF for 9-12 minutes, checking often so the smaller ones don’t overcook.
Equipment
mixing bowls
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sheet pans
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measuring spoons
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measuring cups
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These stuffed mushrooms are best served immediately, for ultimate flavor and crispiness. If you have leftovers, they will store in an airtight container in the fridge for up to a day or two. To reheat, pop them back in the oven (or a toaster oven) at 400ºF for 3-5 minutes.
All nutrition information is an estimate, only, based on an online nutrition calculator.
Nutrition
- Serving Size: 5 stuffed mushrooms
- Calories: 116
- Fat: 10.4g
- Carbohydrates: 4.3g
- Fiber: 1.3g
- Protein: 3.4g
Keywords: stuffed mushrooms, side dish, aip, paleo, grain free
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