35+ Delicious Holiday Paleo Mushroom Recipes for Your Festive Feast

The holiday season is synonymous with rich, flavorful dishes that bring families and friends together around the table.

For those following a paleo lifestyle, finding the perfect balance between indulgence and health-conscious eating can be a challenge.

However, mushrooms offer an incredible solution with their savory depth and versatility, making them the perfect ingredient to include in your holiday spread.

Whether you’re looking for an appetizer, side dish, or even a main course, mushrooms can do it all while staying fully compliant with paleo principles.

In this collection of 35+ holiday paleo mushroom recipes, you’ll find creative ways to incorporate mushrooms into every part of your holiday menu.

From stuffed mushrooms and creamy soups to savory casseroles and delectable salads, these recipes are designed to bring out the best in both your seasonal celebrations and your paleo diet.

Get ready to discover new favorites that will not only satisfy your cravings but also leave your guests impressed with the bold flavors and health-conscious ingredients.

35+ Delicious Holiday Paleo Mushroom Recipes for Your Festive Feast

This holiday season, you don’t have to compromise flavor or tradition when following a paleo lifestyle.

With these 35+ holiday paleo mushroom recipes, you can enjoy the warmth, comfort, and rich flavors that come with the holidays—without sacrificing your health goals.

Whether you’re hosting a festive gathering or preparing a special meal for yourself, these mushroom-based dishes provide the perfect balance of satisfying, savory, and nutritious ingredients.

So, get ready to impress your guests, nourish your body, and indulge in delicious paleo-friendly mushroom recipes that make every holiday moment even more memorable.

Paleo Stuffed Mushrooms with Garlic and Spinach

These paleo stuffed mushrooms are a delightful appetizer, perfect for holiday gatherings. The tender mushroom caps are filled with a flavorful combination of spinach, garlic, and almond flour, making them a savory, gluten-free bite that fits perfectly into any paleo holiday menu. They’re quick to prepare and easy to serve, making them a crowd-pleaser.

Ingredients:

• 12 large mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 1/4 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach to the pan and cook for an additional 2-3 minutes, until wilted.
4. Remove from heat and stir in the almond flour, coconut milk, salt, and pepper. Mix until well combined.
5. Stuff the mushroom caps with the spinach mixture, pressing gently to fill each cap.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and golden.
7. Garnish with fresh parsley before serving.

These stuffed mushrooms are an excellent addition to any holiday spread. The rich flavors of garlic and spinach paired with the tender, earthy mushrooms create a satisfying and healthy bite that can be enjoyed by all guests. The almond flour adds a bit of texture and moisture to the stuffing, ensuring each bite is full of flavor.

Paleo Mushroom and Herb Roasted Chicken

This paleo mushroom and herb roasted chicken is the perfect centerpiece for your holiday meal. The savory mix of fresh herbs, garlic, and earthy mushrooms enhances the chicken’s natural flavors, while keeping the dish entirely paleo-friendly. It’s a comforting and hearty option that brings warmth and richness to your festive table.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 cups mushrooms, sliced
• 1/2 cup chicken broth (ensure it’s paleo-friendly)
• 1/2 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken with olive oil and season generously with rosemary, thyme, garlic powder, salt, and pepper.
3. Place the chicken in a roasting pan and surround it with the sliced mushrooms.
4. Pour chicken broth around the chicken to keep it moist during roasting.
5. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting occasionally with the pan juices.
6. Once the chicken is cooked, remove from the oven and let it rest for 10 minutes before carving.
7. Garnish with fresh parsley before serving.

The combination of roasted mushrooms and fresh herbs adds depth and richness to the chicken, making it a standout dish at your holiday feast. The chicken remains juicy and flavorful, thanks to the basting process, while the mushrooms soak up the savory broth, resulting in a comforting side. This dish delivers on both flavor and presentation, creating a holiday meal everyone will enjoy.

Paleo Creamy Mushroom Soup

This creamy paleo mushroom soup is a velvety, comforting dish that is perfect for cozy holiday dinners. Made with coconut milk instead of dairy, this soup is rich and satisfying while remaining paleo-friendly. It’s a great starter for your holiday meal or even a main course for those seeking a lighter yet filling dish.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cups mushrooms, sliced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth (paleo-friendly)
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the mushrooms and garlic to the pot and sauté for an additional 5-7 minutes, until the mushrooms have released their juices and are tender.
3. Pour in the broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the coconut milk, and season with salt and pepper. Simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches.
6. Serve hot, garnished with fresh thyme.

This creamy mushroom soup offers the perfect balance of flavors with its rich, coconut milk base and the earthy taste of mushrooms. It’s a delicious, comforting dish that feels luxurious without being heavy, making it a great choice for holiday meals. The coconut milk adds a subtle sweetness and richness, ensuring the soup remains satisfying while keeping it completely paleo.

Paleo Mushroom and Bacon Brussels Sprouts

This dish is a holiday winner, combining crispy bacon, sautéed mushrooms, and Brussels sprouts for a savory side dish that’s bursting with flavor. The smoky bacon adds richness, while the earthy mushrooms and tender Brussels sprouts provide a perfect balance. This paleo-friendly side dish will complement any holiday meal and is guaranteed to impress your guests.

Ingredients:

• 12 oz Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 4 strips of bacon, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving a bit of rendered fat in the skillet.
2. Add the halved Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden.
3. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender and browned.
4. Season the vegetables with salt and pepper, and stir in the cooked bacon. For an extra burst of flavor, drizzle with balsamic vinegar.
5. Garnish with fresh parsley and serve.

This dish is perfect for a holiday meal, providing a wonderful mix of flavors and textures that make it irresistible. The crispy bacon, earthy mushrooms, and slightly caramelized Brussels sprouts create a side that’s both rich and satisfying, while remaining light and paleo-friendly. It’s a great way to enjoy vegetables during the holiday season with an extra touch of savory indulgence.

Paleo Mushroom and Sweet Potato Hash

This vibrant and hearty paleo mushroom and sweet potato hash is a flavorful, nutrient-packed side that works wonderfully with any holiday spread. The combination of sweet potatoes, mushrooms, and fresh herbs creates a perfect balance of sweetness and earthiness, making this dish a crowd favorite for festive meals.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 8 oz mushrooms, sliced
• 1 onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and caramelize.
2. Add the diced onion and cook for another 3-5 minutes until translucent.
3. Stir in the mushrooms, smoked paprika, salt, and pepper. Cook for 5-7 more minutes until the mushrooms are browned and the sweet potatoes are tender.
4. Garnish with fresh thyme before serving.

This hearty hash makes a fantastic side dish for your holiday meal, with the natural sweetness of the potatoes complementing the savory mushrooms and smoky paprika. It’s a simple, nutritious, and satisfying dish that brings vibrant flavors and colors to your table while being entirely paleo-friendly. It’s a great alternative to traditional holiday sides like mashed potatoes, offering a comforting yet healthier option.

Paleo Mushroom and Zucchini Fritters

These crispy paleo mushroom and zucchini fritters are the perfect addition to any holiday brunch or dinner. The tender mushrooms and zucchini come together in a crispy fritter that is light, flavorful, and completely grain-free. They are the ideal savory treat to serve as an appetizer or a side dish at your holiday celebrations.

Ingredients:

• 1 cup mushrooms, finely chopped
• 1 medium zucchini, grated and excess moisture squeezed out
• 2 large eggs
• 1/4 cup almond flour
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the chopped mushrooms, grated zucchini, eggs, almond flour, parsley, garlic powder, salt, and pepper. Stir until everything is well mixed.
2. Heat olive oil in a skillet over medium heat.
3. Scoop spoonfuls of the mixture and form into small patties, then fry in the skillet for 3-4 minutes on each side, or until golden brown and crispy.
4. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. Serve hot, garnished with extra fresh parsley.

These mushroom and zucchini fritters are the perfect balance of crispy and tender. The mushrooms and zucchini provide great texture, while the almond flour keeps the fritters light and perfectly crispy on the outside. They’re a flavorful, satisfying option for your paleo holiday meal that’s easy to prepare and incredibly delicious.

Paleo Mushroom and Spinach Meatballs

These paleo mushroom and spinach meatballs are a fantastic holiday treat that can be served as an appetizer or as a main dish. The mushrooms add moisture and depth of flavor, while spinach brings a fresh, earthy note. The combination of lean ground meat and these vegetables creates a healthy and savory bite, perfect for any festive occasion.

Ingredients:

• 1 lb ground turkey or beef
• 1 cup mushrooms, finely chopped
• 1 cup spinach, chopped
• 1 egg
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey or beef, chopped mushrooms, spinach, egg, almond flour, garlic powder, oregano, salt, and pepper. Mix until everything is well incorporated.
3. Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5-7 minutes.
5. Transfer the browned meatballs to the oven and bake for an additional 15-20 minutes or until fully cooked (internal temperature should reach 165°F or 74°C).
6. Serve hot with your favorite dipping sauce or as part of a holiday meal.

These mushroom and spinach meatballs are a nutrient-packed and savory option for any holiday meal. The mushrooms keep the meatballs moist while the spinach adds a burst of color and flavor. They’re perfect for serving on a holiday appetizer tray or as part of a festive main course. Plus, they’re easy to make in advance, which makes them a stress-free addition to your holiday menu.

Paleo Mushroom and Asparagus Salad

This refreshing and light paleo mushroom and asparagus salad is the perfect side dish to balance out a rich holiday meal. The earthy mushrooms paired with tender asparagus make for a delightful combination, while the lemon vinaigrette dressing brings a bright and tangy note to the dish. It’s simple, healthy, and guaranteed to be a hit at your holiday gathering.

Ingredients:

• 1 cup mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes, or until they are tender and browned. Remove from the skillet and set aside to cool.
2. In the same skillet, add the remaining olive oil and sauté the asparagus for 3-4 minutes until they are tender but still crisp. Remove from heat and let cool.
3. In a large bowl, combine the sautéed mushrooms, asparagus, and red onion.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to create the dressing.
5. Drizzle the dressing over the salad and toss everything together.
6. Garnish with fresh parsley before serving.

This mushroom and asparagus salad is a perfect blend of flavors and textures. The sautéed mushrooms provide an earthy depth, while the crisp asparagus adds a satisfying crunch. The lemon vinaigrette ties everything together with a refreshing tang, making this salad an ideal accompaniment to any holiday meal. It’s light but packed with flavor, offering a delicious and healthy option for your holiday spread.

Paleo Mushroom and Almond Flour Pancakes

These paleo mushroom and almond flour pancakes are an unexpected yet delicious twist on a classic holiday breakfast dish. The savory mushrooms pair wonderfully with the nutty flavor of almond flour, creating a rich, satisfying pancake. These pancakes are gluten-free, dairy-free, and full of protein, making them a perfect option for a paleo-friendly holiday brunch.

Ingredients:

• 1 cup mushrooms, finely chopped
• 1 1/2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder (ensure it’s paleo-friendly)
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• Fresh thyme, for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped mushrooms and sauté for 5-7 minutes, or until they are soft and golden. Remove from heat and set aside.
2. In a bowl, whisk together the almond flour, eggs, almond milk, baking powder, garlic powder, salt, and pepper until smooth.
3. Fold the sautéed mushrooms into the pancake batter.
4. Heat the remaining olive oil in the skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes.
5. Serve the pancakes hot, garnished with fresh thyme.

These savory mushroom pancakes are a unique and delicious holiday treat. The mushrooms give them an earthy flavor that pairs beautifully with the almond flour’s nutty sweetness. The pancakes are light, fluffy, and satisfying, making them a great option for a paleo holiday breakfast or brunch. Whether served with a side of avocado or your favorite paleo-friendly topping, they are sure to be a hit with your guests.

Paleo Mushroom and Cauliflower Rice Stuffing

This paleo-friendly mushroom and cauliflower rice stuffing is the perfect side dish for your holiday feast. It’s a grain-free alternative to traditional stuffing, yet it still delivers the comforting textures and rich flavors you crave. The cauliflower rice provides a light base while the mushrooms, onions, and herbs bring savory depth to every bite. It’s the perfect holiday dish to pair with turkey, chicken, or any roasted meats.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 tbsp olive oil
• 1/2 cup vegetable broth (or chicken broth)
• 2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms are tender and browned.
3. In a separate pan, heat the remaining olive oil over medium heat and sauté the cauliflower rice for about 5-7 minutes, stirring occasionally until it softens and starts to brown slightly.
4. Add the cooked mushroom and onion mixture to the cauliflower rice, along with the vegetable broth, thyme, garlic powder, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld.
5. Garnish with fresh parsley and serve hot.

This paleo mushroom and cauliflower rice stuffing is a fantastic addition to your holiday menu. It’s light yet satisfying and offers all the comforting flavors of traditional stuffing without the grains. The earthy mushrooms and aromatic herbs create a depth of flavor that pairs beautifully with roasted meats, and the cauliflower rice provides the perfect base for this hearty, paleo-friendly dish.

Paleo Mushroom and Prosciutto Wrapped Chicken

This paleo mushroom and prosciutto-wrapped chicken is an elegant and flavorful main dish that will make any holiday celebration feel special. The juicy chicken breasts are stuffed with a savory mixture of mushrooms and herbs, then wrapped in crispy prosciutto for added texture and flavor. This dish is sure to impress your guests while fitting perfectly into your paleo diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, chopped
• 2 tbsp olive oil
• 2 tbsp fresh thyme, chopped
• 1/4 cup chicken broth
• 8 slices prosciutto
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the chopped mushrooms for 5-7 minutes, or until they release their moisture and become golden brown.
3. Stir in the fresh thyme, chicken broth, salt, and pepper, and cook for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat and allow it to cool.
4. Slice a pocket into each chicken breast and stuff with the mushroom mixture.
5. Wrap each stuffed chicken breast in 2 slices of prosciutto, ensuring the stuffing is fully enclosed.
6. Heat a bit of olive oil in a skillet and sear the prosciutto-wrapped chicken breasts on both sides for 3-4 minutes, until crispy.
7. Transfer the chicken to a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
8. Serve the chicken hot with your favorite paleo-friendly side dish.

This mushroom and prosciutto-wrapped chicken brings a touch of elegance to your holiday dinner while staying true to your paleo lifestyle. The prosciutto crisps up beautifully, adding a salty contrast to the savory mushroom stuffing inside the chicken. It’s a rich and flavorful dish that pairs wonderfully with roasted vegetables or a light salad.

Paleo Mushroom and Avocado Salad with Lemon Dressing

This refreshing paleo mushroom and avocado salad with a zesty lemon dressing is the perfect side dish for any holiday gathering. It combines earthy mushrooms with creamy avocado and a tangy dressing to create a light yet satisfying salad. The balance of flavors makes this dish a perfect complement to heavier holiday meals, offering a refreshing contrast that’s both nutritious and delicious.

Ingredients:

• 1 cup mushrooms, sliced
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh basil, chopped for garnish

Instructions:

1. In a large bowl, combine the sliced mushrooms, diced avocados, halved cherry tomatoes, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and gently toss to combine.
4. Garnish with fresh basil before serving.

This paleo mushroom and avocado salad is a light yet satisfying addition to any holiday meal. The creamy avocado pairs beautifully with the earthy mushrooms, while the tangy lemon dressing brings everything together with a burst of freshness. It’s the perfect balance of textures and flavors, offering a paleo-friendly option that’s both nutritious and indulgent. This salad is sure to be a hit at your holiday table.

Paleo Mushroom and Bacon Skewers

These paleo mushroom and bacon skewers are a savory, smoky treat that’s perfect for a holiday appetizer or as a side dish to complement your main course. The mushrooms absorb the rich flavors of the bacon while keeping their natural juiciness, and the bacon’s crispness adds a delightful texture. These skewers are simple to prepare and sure to be a crowd-pleaser at any festive gathering.

Ingredients:

• 1 lb mushrooms, whole (preferably baby bella or cremini)
• 8 slices of bacon, cut in half
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh rosemary sprigs (optional, for garnish)

Instructions:

1. Preheat your grill or oven to 375°F (190°C).
2. Thread the mushrooms onto the skewers, alternating with half slices of bacon.
3. Brush the skewers with olive oil and sprinkle with garlic powder, salt, and pepper.
4. Grill the skewers for about 10-12 minutes, turning occasionally, until the bacon is crispy and the mushrooms are tender.
5. If cooking in the oven, place the skewers on a baking sheet and bake for 15-20 minutes, or until the bacon is crisp and the mushrooms are cooked through.
6. Serve hot, garnished with fresh rosemary sprigs if desired.

These paleo mushroom and bacon skewers are an irresistible, smoky appetizer or side dish that combines savory mushrooms with crispy bacon. The grilling or baking method ensures that the bacon is perfectly crispy, while the mushrooms retain their moisture. This dish will be a great addition to your holiday spread, offering a flavorful, protein-packed option that’s both paleo-friendly and delicious.

Paleo Creamy Mushroom Soup

This rich and creamy paleo mushroom soup is a warm and comforting dish that’s perfect for cozy holiday gatherings. The soup is made without dairy, using coconut milk to achieve a silky texture that enhances the earthy flavor of the mushrooms. With the addition of fresh herbs and a touch of garlic, this soup will quickly become a holiday favorite for those seeking a dairy-free and gluten-free option.

Ingredients:

• 1 lb mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth (or chicken broth)
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes soft and translucent.
2. Add the sliced mushrooms and minced garlic to the pot. Sauté for about 8 minutes, or until the mushrooms release their moisture and begin to brown.
3. Stir in the vegetable broth and fresh thyme, then bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
4. Pour in the coconut milk and stir well. Season with salt and pepper to taste. Allow the soup to simmer for another 5-7 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if you prefer a completely smooth texture.
6. Serve hot, garnished with freshly chopped parsley.

This creamy paleo mushroom soup is the perfect addition to your holiday table, offering a rich and satisfying flavor without the need for dairy. The mushrooms provide a hearty base, while the coconut milk adds creaminess and a subtle sweetness. It’s an ideal soup for any holiday gathering, whether served as a starter or enjoyed alongside your favorite main dishes.

Paleo Mushroom and Sweet Potato Hash

This paleo mushroom and sweet potato hash is a flavorful, hearty dish that can be served as a side or even as a main course for breakfast or brunch. The sweetness of the potatoes pairs perfectly with the earthy mushrooms and the savory flavors of onions and herbs. This dish is easy to prepare and can be made ahead of time, making it a great option for holiday meals or family gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup mushrooms, chopped
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh thyme or rosemary, for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften and brown slightly.
2. Add the remaining olive oil to the skillet and stir in the diced onion. Sauté for 2-3 minutes, or until the onion becomes translucent.
3. Add the chopped mushrooms, smoked paprika, garlic powder, salt, and pepper to the skillet. Continue cooking for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
4. Once the sweet potatoes are fully cooked through and crispy on the outside, remove from heat.
5. Garnish with fresh thyme or rosemary before serving.

This paleo mushroom and sweet potato hash is a flavorful and filling dish that will elevate your holiday menu. The combination of sweet potatoes and mushrooms offers a wonderful balance of textures and flavors, while the smoked paprika adds a hint of warmth. Whether served as a savory side dish or a hearty breakfast option, this hash is sure to impress your guests. Plus, it’s easy to prepare and perfect for a make-ahead option on busy holiday mornings.

Note: More recipes​ are coming soon!