45+ Irresistible Friday Paleo Mushroom Recipes for a Night

When it comes to creating a meal that’s both delicious and nourishing, mushrooms are a versatile and flavorful ingredient that fits perfectly into the paleo diet.

Whether you’re prepping for a cozy dinner or getting ready for a weekend of entertaining, mushrooms bring an earthy, satisfying flavor to any dish.

With so many ways to enjoy them—roasted, sautéed, stuffed, or grilled—it’s easy to see why paleo mushroom recipes are a go-to for so many.

In this collection of 45+ Friday Paleo Mushroom Recipes, we’ll share some of the best ways to incorporate this nutritious, low-carb, and high-flavor ingredient into your weekly routine.

Get ready for a mushroom-filled Friday feast that will leave you satisfied and guilt-free!

45+ Irresistible Friday Paleo Mushroom Recipes for a Night

Paleo eating doesn’t have to be boring, and mushrooms are here to prove it!

With these 45+ Friday Paleo Mushroom Recipes, you’ll have plenty of inspiration to create mouth-watering, nutritious dishes that not only satisfy your taste buds but also nourish your body.

From hearty stews to light salads and indulgent casseroles, there’s a recipe for every occasion.

So, gather your ingredients, get cooking, and enjoy a Friday night meal that’s as delicious as it is paleo-friendly.

Paleo Garlic Butter Mushrooms

These Paleo Garlic Butter Mushrooms are the perfect Friday lunch to kickstart your weekend with rich, savory flavors. Featuring a buttery sauce infused with garlic, fresh herbs, and earthy mushrooms, this recipe is not only low-carb but also keto-friendly, making it ideal for anyone following a Paleo or ketogenic diet. The dish is easy to make, requiring minimal ingredients, and it can be enjoyed on its own or as a side dish to a protein.

Ingredients:

• 1 lb baby Bella or cremini mushrooms, cleaned and halved
• 2 tbsp ghee or coconut oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Heat the ghee or coconut oil in a large skillet over medium heat.
2. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown (about 7-10 minutes).
3. Stir in the minced garlic and fresh thyme. Cook for another 2-3 minutes, making sure the garlic becomes fragrant but doesn’t burn.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley if desired.

These Paleo Garlic Butter Mushrooms offer a rich, indulgent flavor profile without straying from your low-carb or keto goals. They’re easy to whip up in just under 15 minutes, making them the perfect quick Friday lunch. You can pair them with a green salad or a side of grilled chicken for a well-rounded, satisfying meal.

Creamy Paleo Mushroom Soup

This creamy Paleo Mushroom Soup is an ideal choice for a warm and comforting lunch, especially when you’re craving something rich and satisfying but still keto-friendly. With a base of coconut milk and sautéed mushrooms, it’s a delicious, velvety soup that’s sure to please your taste buds while keeping things healthy. The addition of fresh herbs and a touch of garlic boosts the flavor, making this soup an all-time favorite for those on a low-carb or Paleo diet.

Ingredients:

• 1 lb mixed mushrooms (button, shiitake, and cremini), chopped
• 1 tbsp olive oil or ghee
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 1 tbsp fresh thyme
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil or ghee over medium heat. Add the onions and garlic, sautéing until fragrant and softened (about 3-4 minutes).
2. Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (5-7 minutes).
3. Stir in the vegetable broth, coconut milk, and thyme. Bring the soup to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend it in batches in a regular blender.
6. Serve hot, garnished with extra thyme or fresh parsley.

This creamy Paleo Mushroom Soup is a wonderful Friday lunch option when you’re looking for something both hearty and healthy. The coconut milk creates a silky-smooth base that complements the earthy mushrooms beautifully. It’s low in carbs, rich in flavor, and will keep you satisfied until your next meal. Whether you enjoy it as a main dish or a comforting starter, it’s the perfect warming meal for any chilly Friday.

Paleo Stuffed Mushrooms with Sausage and Spinach

These Paleo Stuffed Mushrooms with Sausage and Spinach are the perfect balance of savory and satisfying. The combination of meaty sausage, tender spinach, and earthy mushrooms is not only delicious but also packs a punch of protein while being low-carb and keto-friendly. These stuffed mushrooms make for a hearty lunch or a delicious appetizer and are incredibly easy to prepare, making them a great choice for a Friday treat.

Ingredients:

• 12 large mushrooms, stems removed
• 1 lb ground turkey or pork sausage (check for sugar-free varieties)
• 1 cup fresh spinach, chopped
• 1/4 cup almond flour (optional, for binding)
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Heat a skillet over medium heat and cook the sausage, breaking it up into crumbles until browned and cooked through (about 7-10 minutes).
3. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, just until wilted.
4. Remove the skillet from the heat and stir in the almond flour (if using), garlic powder, and red pepper flakes. Season with salt and pepper to taste.
5. Spoon the sausage and spinach mixture into the hollowed-out mushroom caps and arrange them in the greased baking dish.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden.
7. Serve hot.

These Paleo Stuffed Mushrooms with Sausage and Spinach are a delicious and filling option for a Friday lunch. The sausage adds a savory richness, while the spinach gives a boost of greens, all wrapped up in a tender mushroom cap. The almond flour acts as a binder, making the stuffing hold together nicely. These are perfect for a low-carb or keto meal, and they also make an impressive appetizer if you’re entertaining.

Paleo Mushroom and Bacon Frittata

A warm, comforting, and savory dish, this Paleo Mushroom and Bacon Frittata is an easy and delicious Friday lunch option. With crisp bacon, earthy mushrooms, and a fluffy egg base, it’s a balanced meal that’s perfect for those following a low-carb or keto diet. It’s simple to prepare and can be served for a brunch or packed for a quick lunch during the week. Packed with protein and flavor, this frittata will keep you feeling full without weighing you down.

Ingredients:

• 8 large eggs
• 1 cup mushrooms, sliced (button, cremini, or your choice)
• 4 strips bacon, chopped
• 1/2 onion, diced
• 1 tbsp olive oil or ghee
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving some bacon grease in the skillet.
3. In the same skillet, add the olive oil or ghee. Sauté the onions and mushrooms until the mushrooms are golden and tender, about 5-7 minutes.
4. In a bowl, whisk together the eggs, salt, and pepper.
5. Pour the egg mixture over the mushroom and onion mixture, stirring gently to combine.
6. Sprinkle the crispy bacon on top and transfer the skillet to the oven.
7. Bake for 15-20 minutes or until the frittata is set and slightly golden on top.
8. Garnish with chopped parsley, if desired, and serve hot.

This Paleo Mushroom and Bacon Frittata is a versatile and satisfying meal that makes the most of simple ingredients. The richness of the bacon pairs wonderfully with the earthy mushrooms, while the eggs provide a protein-packed base. It’s a great choice for a hearty lunch that’s both nutritious and low in carbs. Whether served warm or at room temperature, this frittata makes an excellent meal prep option for the busy week ahead.

Keto Creamed Spinach and Mushrooms

Keto Creamed Spinach and Mushrooms is a rich and indulgent side dish or lunch that brings together the creaminess of coconut milk with the earthy flavors of spinach and mushrooms. With a smooth, velvety texture and low-carb ingredients, this dish is perfect for anyone on a ketogenic or Paleo diet. It’s both satisfying and full of nutrients, making it a great addition to any meal, especially as a standalone lunch option.

Ingredients:

• 2 cups spinach, fresh or frozen
• 1 lb mushrooms, sliced
• 1/2 cup full-fat coconut milk
• 2 tbsp ghee or butter
• 2 cloves garlic, minced
• 1/2 tsp nutmeg
• Salt and pepper, to taste

Instructions:

1. In a large skillet, melt the ghee or butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
2. Add the sliced mushrooms and cook for about 7-10 minutes, stirring occasionally, until they’re tender and browned.
3. Stir in the coconut milk and nutmeg, allowing the mixture to simmer and thicken, about 5 minutes.
4. Add the spinach to the skillet, stirring until wilted. If using frozen spinach, ensure it’s fully thawed and drained before adding.
5. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until everything is well combined.
6. Serve hot as a side dish or enjoy as a light lunch.

This Keto Creamed Spinach and Mushrooms dish is a rich, creamy, and comforting lunch that delivers on flavor while keeping things low-carb. The coconut milk provides a luxurious texture, while the spinach adds a nutritious boost of vitamins and minerals. Whether you serve it alongside grilled meats or enjoy it alone, this dish offers the perfect balance of taste and nutrition, ideal for those on a ketogenic or Paleo diet.

Paleo Mushroom and Avocado Salad

This Paleo Mushroom and Avocado Salad is a light yet satisfying lunch that combines the richness of avocado with the earthy taste of mushrooms. The combination of fresh ingredients with a tangy dressing makes it a refreshing meal, perfect for a Friday. It’s low in carbs, high in healthy fats, and packed with vitamins, making it the ideal lunch for those looking for something nutritious and filling.

Ingredients:

• 1 cup mushrooms, sliced (any variety)
• 1 large avocado, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, toss the sliced mushrooms, avocado, and red onion.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Garnish with fresh parsley if desired and serve immediately.

The Paleo Mushroom and Avocado Salad is a delightful, light meal that still packs a punch in terms of flavor and texture. The creamy avocado contrasts beautifully with the mushrooms, while the tangy dressing elevates the entire dish. It’s a refreshing yet hearty salad that’s perfect for a light Friday lunch, and it can easily be customized with other fresh vegetables or protein, such as grilled chicken, for a more substantial meal.

Paleo Mushroom and Zucchini Stir-Fry

This Paleo Mushroom and Zucchini Stir-Fry is a quick and easy low-carb lunch packed with vibrant vegetables and earthy mushrooms. With a simple stir-fry sauce made from coconut aminos and a touch of garlic, this dish is full of flavor and perfect for those following a Paleo or keto diet. The zucchini adds a slight crunch, while the mushrooms provide a rich, meaty texture, making this stir-fry both satisfying and healthy.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 1 lb mushrooms, sliced (cremini, button, or shiitake)
• 1 tbsp olive oil or coconut oil
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (or tamari for a soy-free option)
• 1 tsp sesame oil (optional)
• Salt and pepper, to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat the olive oil or coconut oil in a large skillet or wok over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced zucchini and mushrooms to the skillet, stirring frequently. Cook for 7-10 minutes, or until the zucchini is tender and the mushrooms are golden.
4. Drizzle with coconut aminos and sesame oil (if using), stirring to coat the vegetables evenly. Season with salt and pepper.
5. Serve hot, garnished with sesame seeds if desired.

This Paleo Mushroom and Zucchini Stir-Fry is an incredibly simple yet flavorful dish that’s perfect for a quick Friday lunch. The coconut aminos provide a savory depth of flavor, while the zucchini and mushrooms offer a satisfying, crunchy texture. This dish can be enjoyed on its own or paired with grilled chicken or shrimp for added protein, making it a versatile and healthy meal that aligns with your low-carb or keto goals.

Keto Mushroom Cauliflower Rice Bowl

The Keto Mushroom Cauliflower Rice Bowl is a flavorful and low-carb lunch that is both filling and nutrient-packed. This dish replaces traditional rice with cauliflower rice, making it a perfect choice for those looking to reduce their carb intake. Combined with sautéed mushrooms, garlic, and fresh herbs, this meal offers a delightful, savory combination that is ideal for a keto or Paleo lifestyle. It’s quick to prepare, and it’s easy to customize with your favorite vegetables or protein.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces (or 4 cups store-bought cauliflower rice)
• 1 lb mushrooms, sliced (button or cremini)
• 2 tbsp olive oil or ghee
• 3 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large skillet, heat the olive oil or ghee over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced mushrooms and cook for 7-10 minutes, or until tender and browned.
3. While the mushrooms cook, steam or sauté the cauliflower rice in a separate pan until tender (about 5-7 minutes). If using frozen cauliflower rice, cook according to package instructions.
4. Combine the sautéed mushrooms with the cauliflower rice, adding dried thyme, salt, and pepper. Stir well to combine.
5. Serve hot, garnished with fresh parsley if desired.

The Keto Mushroom Cauliflower Rice Bowl is an excellent low-carb alternative to traditional rice bowls, with the cauliflower rice providing a light, fluffy base that pairs perfectly with the savory mushrooms. The addition of garlic and thyme enhances the overall flavor, making this dish a satisfying and nutritious option for a Friday lunch. It’s easy to customize with additional protein or veggies, making it a versatile and filling meal that fits perfectly into a keto or Paleo diet.

Paleo Mushroom and Chicken Skillet

This Paleo Mushroom and Chicken Skillet is a one-pan wonder that combines tender chicken with earthy mushrooms and a flavorful garlic sauce. It’s a savory and satisfying dish that comes together in under 30 minutes, making it the perfect low-carb lunch for busy Fridays. The richness of the chicken pairs wonderfully with the mushrooms, and the dish is finished with fresh herbs for a burst of flavor. It’s a great choice for anyone on a Paleo or keto diet.

Ingredients:

• 2 chicken breasts or thighs, boneless and skinless
• 1 lb mushrooms, sliced
• 2 tbsp olive oil or ghee
• 3 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium)
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Heat the olive oil or ghee in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook them for 5-7 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the mushrooms and garlic, cooking until the mushrooms release their moisture and become tender (about 7-10 minutes).
3. Add the chicken broth and thyme to the skillet, scraping up any browned bits from the bottom of the pan.
4. Return the chicken to the skillet and simmer for 5 minutes, allowing the flavors to meld together.
5. Serve the chicken and mushrooms hot, garnished with fresh parsley if desired.

This Paleo Mushroom and Chicken Skillet is a flavorful, filling, and nutrient-packed dish that’s perfect for a low-carb lunch. The chicken is tender and juicy, while the mushrooms add an earthy depth of flavor. The garlic sauce ties everything together, creating a rich and savory meal that satisfies without the carbs. It’s an easy, one-pan recipe that’s both quick to prepare and easy to clean up, making it an ideal choice for busy Fridays.

Paleo Mushroom and Eggplant Lasagna

This Paleo Mushroom and Eggplant Lasagna is a creative take on the classic lasagna, using eggplant slices in place of traditional pasta. The combination of mushrooms, ground beef or turkey, and a homemade tomato sauce creates a savory, comforting dish that is perfect for a hearty Friday lunch. Low in carbs and rich in flavor, it’s a great option for anyone following a Paleo or keto lifestyle who still wants to enjoy the comforting layers of a lasagna.

Ingredients:

• 2 medium eggplants, sliced into thin rounds
• 1 lb ground beef or turkey
• 1 lb mushrooms, sliced
• 1 can (14 oz) crushed tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp basil
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and roast for 15-20 minutes, flipping halfway through, until tender.
2. While the eggplant roasts, heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
3. Add the ground beef or turkey to the skillet, breaking it up with a spoon. Cook until browned, about 7-8 minutes.
4. Stir in the sliced mushrooms and cook for another 5 minutes, allowing the mushrooms to soften.
5. Add the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes to thicken and blend the flavors.
6. In a baking dish, layer the roasted eggplant slices, followed by the meat and mushroom sauce. Repeat the layers until all ingredients are used up.
7. Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes of baking.
8. Garnish with fresh basil or parsley and serve.

This Paleo Mushroom and Eggplant Lasagna is a fantastic low-carb alternative to traditional lasagna, offering the same comforting layers and rich flavor but without the pasta. The eggplant provides a great substitute, while the mushroom and meat sauce is packed with savory goodness. It’s a filling, satisfying meal that’s perfect for a hearty Friday lunch or dinner. Plus, it’s easy to make in advance and even better as leftovers!

Paleo Mushroom and Shrimp Skewers

hese Paleo Mushroom and Shrimp Skewers are a simple and flavorful option for a low-carb lunch, perfect for those who love grilled meals. The combination of tender shrimp and earthy mushrooms is enhanced with a tangy lemon-garlic marinade that adds depth and zest to the dish. These skewers are quick to prepare, making them a great choice for a light but satisfying Friday meal that’s both protein-packed and low in carbs.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8-10 large mushrooms, cleaned and stems removed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a bowl, combine the olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper to create the marinade.
3. Thread the shrimp and mushrooms onto skewers, alternating between the two.
4. Brush the skewers with the marinade and let them sit for 10-15 minutes.
5. Grill the skewers for 2-3 minutes per side or until the shrimp is cooked through and the mushrooms are tender.
6. Garnish with fresh parsley if desired and serve immediately.

Paleo Mushroom and Shrimp Skewers offer a delicious, light, and easy-to-make lunch that’s perfect for grilling. The shrimp cook quickly and absorb the citrusy marinade, while the mushrooms provide a juicy, earthy contrast. These skewers are an excellent choice for a low-carb or keto meal, and they can easily be served with a side of greens or cauliflower rice for a complete dish. A perfect Friday lunch option when you’re craving something quick and full of flavor.

Paleo Mushroom and Beef Stuffed Bell Peppers

Paleo Mushroom and Beef Stuffed Bell Peppers are a healthy and satisfying lunch option, packed with ground beef, mushrooms, and a flavorful blend of seasonings. These stuffed peppers are low-carb, nutrient-dense, and perfect for meal prep or a quick lunch. They are a great alternative to traditional stuffed peppers, and the mushrooms add a delicious earthy flavor that complements the beef perfectly. This dish is both filling and nutritious, making it a great choice for anyone on a Paleo or keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (grass-fed or organic preferred)
• 1 cup mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a little olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the chopped mushrooms and cook for another 5 minutes until the mushrooms release their moisture and become tender.
5. Add the diced tomatoes, oregano, paprika, salt, and pepper. Let the mixture simmer for 5-10 minutes to allow the flavors to meld.
6. Stuff the bell peppers with the beef and mushroom mixture and place them in a baking dish.
7. Cover with foil and bake for 25-30 minutes until the peppers are tender.
8. Serve hot.

Paleo Mushroom and Beef Stuffed Bell Peppers are a satisfying, low-carb lunch that packs in plenty of protein and veggies. The ground beef is rich and savory, while the mushrooms add a wonderful depth of flavor. These stuffed peppers are easy to make and perfect for meal prepping, as they store well in the fridge for a few days. Whether you enjoy them as a standalone meal or paired with a side salad, they are a great choice for anyone looking for a healthy, hearty lunch option.

Paleo Mushroom and Spinach Stuffed Chicken Breasts

aleo Mushroom and Spinach Stuffed Chicken Breasts are a flavorful, protein-packed meal that’s both low-carb and nutritious. The juicy chicken breasts are filled with a savory mixture of sautéed mushrooms, spinach, and garlic, making every bite a burst of flavor. This dish is perfect for a satisfying Friday lunch or dinner and can easily be paired with a side of roasted vegetables or a simple salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, finely chopped
• 2 cups spinach, fresh or frozen
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Toothpicks (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped mushrooms and cook for about 5 minutes, or until they release their moisture and become tender.
4. Stir in the spinach and cook until wilted (if using fresh spinach), about 2 minutes. Season with thyme, salt, and pepper.
5. Cut a pocket into each chicken breast, being careful not to cut all the way through.
6. Stuff each chicken breast with the mushroom and spinach mixture. Secure the opening with toothpicks if needed.
7. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes or until the chicken is cooked through.
8. Serve immediately.

Paleo Mushroom and Spinach Stuffed Chicken Breasts are a delicious and wholesome lunch option, offering a perfect balance of protein and greens. The savory mushroom and spinach filling adds richness and moisture to the chicken, making it a satisfying dish without being heavy. It’s an ideal choice for those on a Paleo or keto diet looking for a quick, flavorful meal. Pair it with a side of roasted veggies for a complete, nutrient-packed lunch.

Keto Mushroom and Bacon Soup

Keto Mushroom and Bacon Soup is a rich and creamy comfort food that’s perfect for a chilly Friday lunch. The smoky bacon and earthy mushrooms come together in a velvety broth, making for a satisfying and hearty meal. The combination of heavy cream and chicken broth creates a luxurious texture without the carbs, making this soup ideal for anyone following a keto or Paleo diet. It’s quick to make and perfect for meal prep, providing a warming lunch option throughout the week.

Ingredients:

• 6 strips bacon, chopped
• 1 lb mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon drippings in the pot.
2. Add the onions and garlic to the pot and sauté for 3-4 minutes until softened.
3. Add the mushrooms and cook for about 7-10 minutes, or until they release their moisture and become tender.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld together.
5. Stir in the heavy cream (or coconut cream) and dried thyme. Let the soup simmer for an additional 5-7 minutes until heated through and slightly thickened.
6. Season with salt and pepper to taste.
7. Top with crispy bacon and fresh parsley before serving.

Keto Mushroom and Bacon Soup is a luxurious, comforting dish that’s rich in flavor and perfect for a cozy Friday lunch. The smoky bacon adds depth to the creamy mushroom base, while the broth and cream create a velvety texture that’s both satisfying and low in carbs. This soup is not only quick to prepare but also ideal for those following a keto or Paleo diet, offering a filling meal without compromising on taste. It’s great for making ahead and reheating throughout the week.

Paleo Garlic and Herb Mushroom Chicken Thighs

Paleo Garlic and Herb Mushroom Chicken Thighs are a savory, rich dish that combines tender chicken thighs with earthy mushrooms in a flavorful garlic herb sauce. The chicken thighs are perfect for this dish as they stay juicy and full of flavor when cooked. Paired with the sautéed mushrooms and a fresh herb sauce, this meal is ideal for a low-carb lunch that doesn’t compromise on flavor. It’s an easy and delicious option for a Friday meal or a weekend dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb mushrooms, sliced
• 2 tbsp olive oil or ghee
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth (low-sodium)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil or ghee in an oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper.
3. Add the chicken thighs, skin-side down, to the skillet and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes on the other side.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant. Add the mushrooms and cook for 5-7 minutes until they become tender.
6. Stir in the chicken broth, thyme, and rosemary, and bring to a simmer.
7. Return the chicken to the skillet, skin-side up, and transfer the skillet to the oven. Roast for 20-25 minutes or until the chicken is fully cooked through.
8. Serve the chicken thighs with the mushroom sauce spooned over the top.

Paleo Garlic and Herb Mushroom Chicken Thighs are a rich, flavorful dish that’s sure to satisfy your cravings for something hearty and savory. The crispy skin on the chicken thighs contrasts wonderfully with the tender mushrooms and garlic herb sauce. This dish is easy to prepare and perfect for a low-carb lunch, providing a complete and filling meal with simple ingredients. It’s a great option for anyone on a Paleo or keto diet and works beautifully for a Friday lunch or dinner.

Note: More recipes are coming soon