35+ Nourishing Sunday Paleo Mushroom Recipes for a Delicious Meal

Sundays are special. They’re for slowing down, enjoying good food, and spending quality time with loved ones.

Whether you’re having a lazy brunch, preparing a comforting dinner, or looking for a dish to bring to a gathering, finding recipes that are delicious and aligned with your health goals is key.

Enter mushrooms: a versatile, nutrient-packed ingredient perfect for the paleo diet. From hearty mushroom soups and savory stuffed mushrooms to satisfying salads and veggie bowls, mushrooms can transform any meal into a mouthwatering feast.

In this blog, you’ll discover over 35 paleo-friendly mushroom recipes that will elevate your Sunday dining.

These recipes are not only gluten-free, dairy-free, and full of wholesome ingredients, but they also bring out the rich, earthy flavors of mushrooms in new and exciting ways.

Whether you’re a seasoned paleo eater or just exploring a new approach to healthy eating, you’ll find inspiration here for meals that are both nourishing and delicious.

35+ Nourishing Sunday Paleo Mushroom Recipes for a Delicious Meal

Finding meals that align with your dietary preferences while keeping your taste buds happy can be a challenge, but with these 35+ Sunday paleo mushroom recipes, you have a diverse selection to choose from.

Each dish is designed to highlight the incredible flavor and versatility of mushrooms, while also meeting paleo guidelines for wholesome, unprocessed ingredients.

From hearty main courses to fresh salads and satisfying side dishes, these recipes make it easy to create a Sunday meal that’s both comforting and nourishing.

So next Sunday, skip the takeout and treat yourself and your family to a homemade, paleo-friendly mushroom feast.

You’ll love the way these recipes transform a simple ingredient into a series of unforgettable meals.

Paleo Mushroom and Spinach Stuffed Chicken Breast

This flavorful dish pairs tender, juicy chicken breast with a savory mushroom and spinach filling, making it a perfect main course for a Sunday dinner. The combination of earthy mushrooms and fresh spinach, seasoned with garlic and herbs, offers a balanced blend of nutrition and taste. It’s naturally gluten-free, dairy-free, and free of processed ingredients, aligning with paleo dietary principles.

Ingredients

• 2 large chicken breasts
• 1 cup mushrooms, finely chopped
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp olive oil or avocado oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
3. Add the chopped mushrooms and sauté for 5–7 minutes or until they begin to brown and most of the moisture evaporates.
4. Stir in the chopped spinach and thyme, cooking for an additional 2–3 minutes. Season with salt and pepper, then remove from heat and let cool.
5. Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
6. Stuff each chicken breast with the mushroom and spinach mixture, securing with toothpicks if needed.
7. Season the outside of the chicken with salt, pepper, and a drizzle of olive oil.
8. Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes, or until the chicken is cooked through and the juices run clear.
9. Remove the toothpicks, slice, and garnish with fresh parsley before serving.

Conclusion This paleo-friendly dish is both satisfying and nutrient-dense, providing lean protein and plenty of vitamins from the vegetables. It’s a great way to enjoy a gourmet-style meal at home, perfect for a Sunday evening that calls for comfort food with a healthy twist.

Paleo Mushroom Stroganoff

A rich and creamy dish without any dairy or gluten, this paleo mushroom stroganoff uses coconut milk to create a luxurious, velvety sauce that pairs beautifully with sautéed mushrooms and tender strips of steak. This recipe is a comforting twist on a classic dish and is sure to be a crowd-pleaser for any Sunday gathering.

Ingredients

• 1 lb (450g) steak (such as sirloin or flank), thinly sliced
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 2 tbsp ghee or coconut oil
• 1 tbsp arrowroot powder (optional, for thickening)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat a large skillet over medium-high heat and add ghee or coconut oil.
2. Add the sliced steak to the pan and cook for 2–3 minutes per side or until browned but not fully cooked through. Remove and set aside.
3. In the same skillet, add the chopped onion and garlic, sautéing until fragrant and translucent.
4. Add the mushrooms and cook for 5–7 minutes until they are golden brown and their moisture is reduced.
5. Stir in the smoked paprika and thyme, then return the steak to the skillet.
6. Pour in the coconut milk, stirring to combine. If you prefer a thicker sauce, dissolve the arrowroot powder in 2 tablespoons of water and add to the skillet, stirring continuously until thickened.
7. Season with salt and pepper, and simmer for 5–7 more minutes or until the steak is cooked to your liking and the sauce is rich and creamy.
8. Serve hot, garnished with fresh parsley.

This paleo mushroom stroganoff is indulgent and satisfying, perfect for a special Sunday meal. The creamy coconut milk blends with the umami-rich mushrooms to create a sauce that elevates the dish, making it feel like an upscale restaurant experience right in your own kitchen. It’s an ideal choice for those who crave comfort food but want to keep it paleo-friendly.

Paleo Mushroom and Cauliflower Rice Bowl

A light yet hearty option, this mushroom and cauliflower rice bowl is perfect for a refreshing Sunday lunch. Packed with sautéed mushrooms, fresh herbs, and a zesty lemon-tahini dressing, it’s a nutrient-rich meal that’s low in carbs but full of flavor. It’s an easy-to-make, one-bowl dish that showcases how simple, wholesome ingredients can come together beautifully.

Ingredients

• 2 cups cauliflower rice (fresh or frozen)
• 2 cups mushrooms, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp fresh lemon juice
• 2 tbsp tahini
• 1 tbsp water (to thin the dressing)
• 1 tbsp chopped fresh parsley
• 1 tbsp pumpkin seeds (optional, for topping)
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes until they turn golden and their moisture evaporates. Season with garlic powder, salt, and pepper.
2. In a separate pan, sauté the cauliflower rice for 3–5 minutes until it becomes tender and slightly crispy. Season with a pinch of salt and set aside.
3. To prepare the dressing, whisk together tahini, lemon juice, and water until smooth and pourable. Add more water if needed to reach the desired consistency.
4. In a serving bowl, layer the cauliflower rice as the base, followed by the sautéed mushrooms.
5. Drizzle with the lemon-tahini dressing and sprinkle with chopped parsley and pumpkin seeds for an added crunch.

This paleo mushroom and cauliflower rice bowl is a well-balanced dish that satisfies without feeling heavy. The bright, tangy dressing complements the earthy flavors of the mushrooms and adds a fresh dimension to each bite. It’s a perfect dish for a Sunday that requires a nourishing, low-carb option that doesn’t sacrifice taste.

Paleo Garlic Butter Mushrooms

These garlic butter mushrooms are a quick and easy paleo side dish or appetizer that brings out the rich, earthy flavors of fresh mushrooms. Enhanced with garlic and fresh herbs, this recipe is simple yet packed with savory goodness. Ideal for a Sunday meal, they pair perfectly with a main course or can be enjoyed on their own as a satisfying snack.

Ingredients

• 2 cups mushrooms, halved or quartered
• 3 tbsp ghee or avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. Heat a large skillet over medium-high heat and add ghee or avocado oil.
2. Add the mushrooms to the skillet in a single layer. Let them cook for 3–4 minutes without stirring to develop a nice caramelization on one side.
3. Stir the mushrooms and cook for an additional 3–4 minutes until they are golden brown and tender.
4. Add the minced garlic and thyme to the skillet, cooking for an additional minute until fragrant.
5. Season with salt and pepper to taste and remove from heat.
6. Sprinkle the chopped parsley over the mushrooms and serve with a squeeze of lemon for a touch of brightness.

These garlic butter mushrooms are simple yet flavorful, providing a perfect side that can complement almost any dish or stand alone as a satisfying snack. The addition of fresh thyme and parsley adds layers of aromatic depth, making this a great addition to your paleo repertoire. Enjoy these mushrooms warm for the best taste and texture.

Paleo Mushroom and Avocado Salad

A refreshing and nutrient-dense option, this paleo mushroom and avocado salad makes for a quick, satisfying lunch or a light dinner on a Sunday. The creamy avocado pairs beautifully with the earthy mushrooms, while the lemon and herbs bring a zesty finish that ties all the flavors together. It’s gluten-free, dairy-free, and full of healthy fats and vitamins.

Ingredients

• 2 cups mushrooms, sliced
• 1 large avocado, diced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. In a large mixing bowl, combine the sliced mushrooms, diced avocado, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the mushroom and avocado mixture, gently tossing to combine without mashing the avocado.
4. Sprinkle with chopped cilantro and serve immediately as a light main course or side salad.

This paleo mushroom and avocado salad is an easy, refreshing option that bursts with flavor and texture. The creamy avocado adds richness, while the mushrooms provide an umami kick that makes this dish feel substantial. Perfect for a Sunday meal, it’s simple to prepare and a wonderful way to enjoy nutrient-dense, fresh ingredients.

Paleo Stuffed Portobello Mushrooms

These stuffed portobello mushrooms make an impressive main course for a Sunday dinner, combining the meaty texture of the mushrooms with a hearty, paleo-friendly filling. Packed with vegetables, herbs, and a touch of bacon for extra flavor, these stuffed mushrooms are satisfying and full of taste. They’re great for anyone following a paleo diet and are also gluten-free and dairy-free.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped
• 1/2 lb (225g) ground turkey or ground beef
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 3 slices cooked bacon, crumbled
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the portobello mushrooms, cap side down, on a baking sheet lined with parchment paper.
3. Heat olive oil in a skillet over medium-high heat. Add the ground turkey or beef, breaking it up as it cooks. Season with salt, pepper, and oregano. Cook until the meat is browned and cooked through.
4. Stir in the chopped spinach, halved cherry tomatoes, red onion, and crumbled bacon. Cook for an additional 2–3 minutes until the vegetables soften.
5. Spoon the filling evenly into each mushroom cap, pressing down gently to pack it in.
6. Bake for 20–25 minutes or until the mushrooms are tender and the filling is heated through.
7. Remove from the oven and garnish with fresh basil before serving.

These stuffed portobello mushrooms are an outstanding paleo option for a hearty, satisfying meal. The combination of savory ground meat, crispy bacon, and vibrant vegetables creates a dish that’s rich in flavor and texture. Perfect for a Sunday feast, they bring comfort and a touch of elegance to any table.

Paleo Mushroom and Egg Scramble

This paleo mushroom and egg scramble is a nutritious and quick breakfast option for a Sunday morning. Packed with protein, healthy fats, and essential vitamins from the mushrooms, it’s a hearty start to your day that’s easy to make and full of flavor. The addition of fresh herbs and a touch of ghee makes this scramble satisfying and perfect for a weekend brunch.

Ingredients

• 4 large eggs
• 1 cup mushrooms, sliced
• 2 tbsp ghee or avocado oil
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Optional: a sprinkle of paprika or chili flakes for extra heat

Instructions

1. Heat a large skillet over medium heat and add the ghee or avocado oil.
2. Add the sliced mushrooms and sauté for 5–7 minutes until they are golden and tender. Season with garlic powder, salt, and black pepper.
3. In a mixing bowl, whisk the eggs until well combined. Pour the eggs into the skillet over the mushrooms.
4. Stir gently, cooking the eggs and mushrooms together until the eggs are just set but still moist. Avoid overcooking to keep the scramble fluffy.
5. Remove from heat and sprinkle with chopped parsley and an optional sprinkle of paprika or chili flakes for a bit of spice.

This mushroom and egg scramble is the perfect paleo breakfast, offering a satisfying mix of protein and flavor to kickstart your Sunday. The earthiness of the mushrooms complements the richness of the eggs, while the fresh parsley adds a burst of color and a hint of freshness. It’s a great way to fuel your morning, simple enough for a quick meal and delicious enough to feel like a treat.

Paleo Creamy Mushroom Soup

A bowl of rich, creamy mushroom soup is perfect for a Sunday lunch or as a starter to a larger meal. This paleo-friendly version uses coconut milk to create a velvety, dairy-free base, while fresh thyme and garlic add depth and warmth to the dish. This soup is comforting, nourishing, and ideal for cozying up with on a relaxed Sunday afternoon.

Ingredients

• 2 cups mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ghee or avocado oil
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken or vegetable broth
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and black pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. In a large pot, heat ghee or avocado oil over medium heat. Add the diced onion and garlic, sautéing until they are fragrant and translucent.
2. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they start to brown and release their moisture.
3. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the thyme, salt, and black pepper, and let it simmer for 15–20 minutes.
4. Stir in the coconut milk and allow the soup to cook for another 5 minutes, allowing the flavors to meld together.
5. Using an immersion blender or a countertop blender (in batches), blend the soup until it reaches a creamy consistency.
6. Serve hot, garnished with fresh chives or parsley.

This creamy mushroom soup is both indulgent and comforting, perfect for a lazy Sunday lunch. The combination of earthy mushrooms, fragrant garlic, and the rich, velvety texture of coconut milk makes it a crowd-pleasing, paleo-friendly dish. With a touch of fresh herbs, this soup is simple yet full of layers of flavor, making it a must-try for a cozy weekend meal.

Paleo Mushroom and Zucchini Frittata

A paleo mushroom and zucchini frittata is a versatile dish that can be enjoyed as a brunch, lunch, or light dinner. It’s packed with protein from the eggs and fiber from the vegetables, making it both filling and nutritious. With the addition of aromatic herbs and a hint of nutritional yeast for a cheesy flavor without dairy, this frittata is a true paleo delight.

Ingredients

• 6 large eggs
• 1 cup mushrooms, sliced
• 1 medium zucchini, diced
• 1/2 small onion, diced
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In an oven-proof skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
3. Add the sliced mushrooms and zucchini to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
4. In a mixing bowl, whisk the eggs and season with salt, black pepper, and nutritional yeast (if using).
5. Pour the egg mixture over the vegetables in the skillet. Use a spatula to gently stir the mixture, ensuring the eggs spread evenly throughout.
6. Sprinkle the fresh basil on top and transfer the skillet to the preheated oven.
7. Bake for 12–15 minutes, or until the eggs are fully set and the top is lightly golden.
8. Let the frittata cool for a few minutes before slicing and serving.

This paleo mushroom and zucchini frittata is an ideal dish for any time of the day. It’s rich in nutrients and flavors, with the mushrooms and zucchini providing a satisfying texture and the eggs serving as a hearty base. The fresh basil and nutritional yeast add brightness and a subtle, cheesy depth that enhances the dish. Perfect for a leisurely Sunday meal, it’s as nourishing as it is delicious.

Paleo Mushroom and Spinach Stuffed Chicken Breast

This paleo mushroom and spinach stuffed chicken breast is a delicious and elegant dish perfect for a Sunday dinner. The chicken is filled with a savory mix of mushrooms, spinach, and garlic, providing a satisfying, nutrient-rich meal. Simple to prepare and full of flavor, it’s a dish that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tbsp ghee or olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Toothpicks or kitchen twine to secure the chicken

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet over medium heat, add the ghee or olive oil. Sauté the garlic for 1 minute before adding the mushrooms. Cook for 5–7 minutes until the mushrooms are golden and the moisture has evaporated.
3. Add the chopped spinach and cook for an additional 2–3 minutes until wilted. Season the mixture with salt, black pepper, oregano, and thyme. Remove from heat and set aside.
4. Cut a pocket into each chicken breast, being careful not to cut all the way through. Fill each breast with the mushroom and spinach mixture, then secure the opening with toothpicks or tie with kitchen twine.
5. Season the outside of the chicken with salt and black pepper.
6. Place the stuffed chicken breasts in a baking dish and roast for 25–30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for a few minutes before removing toothpicks or twine and slicing.

This stuffed chicken breast is a perfect combination of tender chicken, earthy mushrooms, and nutritious spinach. The filling is rich and satisfying, creating a dish that is both hearty and full of flavor. Ideal for a Sunday dinner, it pairs well with a side of roasted vegetables or a light salad, making it a delicious, balanced meal to enjoy with family or friends.

Paleo Mushroom and Sweet Potato Hash

This paleo mushroom and sweet potato hash is a vibrant and hearty dish that’s perfect for a Sunday brunch or light lunch. The sweetness of the potatoes complements the savory mushrooms and onions, while the fresh herbs provide a delightful brightness. It’s a simple, one-pan dish that’s as satisfying as it is delicious.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup mushrooms, sliced
• 1/2 small onion, diced
• 2 tbsp olive oil or ghee
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• Optional: eggs for serving (fried or poached)

Instructions

1. Heat the olive oil or ghee in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to soften.
2. Add the diced onion, mushrooms, and minced garlic to the skillet. Cook for an additional 5–7 minutes until the vegetables are golden and tender.
3. Season the hash with paprika, salt, and black pepper. Stir to combine.
4. Remove from heat and garnish with chopped parsley.
5. Serve on its own or top with a fried or poached egg for a complete meal.

This mushroom and sweet potato hash is a balanced and flavorful dish that’s perfect for a lazy Sunday brunch. The sweetness of the sweet potatoes pairs beautifully with the umami of the mushrooms and the aromatic garlic, creating a dish that’s hearty yet light. Topped with an egg, it’s a filling meal that brings comfort and nourishment in every bite.

Paleo Mushroom Cauliflower Rice Bowl

This paleo mushroom cauliflower rice bowl is an easy and satisfying meal that makes a perfect Sunday lunch or dinner. The combination of sautéed mushrooms, fresh herbs, and seasoned cauliflower rice is not only healthy but also full of flavor. Topped with a sprinkle of nutritional yeast for a cheesy, dairy-free touch, this dish is a great way to enjoy a low-carb, paleo-friendly meal.

Ingredients

• 2 cups cauliflower rice
• 1 cup mushrooms, sliced
• 2 tbsp olive oil or ghee
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp nutritional yeast (optional)
• Fresh chives or parsley for garnish

Instructions

1. In a large skillet, heat olive oil or ghee over medium heat. Add the minced garlic and sauté for 1 minute.
2. Add the mushrooms to the skillet and cook for 5–7 minutes until they are golden and cooked through. Season with thyme, salt, and black pepper.
3. In a separate pan, cook the cauliflower rice over medium heat for 3–4 minutes, stirring frequently, until it is tender. Season lightly with salt and pepper.
4. To assemble the bowl, add a base of cauliflower rice and top with the sautéed mushrooms. Sprinkle with nutritional yeast for a cheesy flavor and garnish with fresh chives or parsley.

This mushroom cauliflower rice bowl is a versatile, paleo-friendly meal that’s as nutritious as it is tasty. The mushrooms provide a rich, earthy flavor that complements the light and fluffy cauliflower rice, while the nutritional yeast adds a touch of dairy-free cheeseiness. It’s an easy, satisfying dish that’s perfect for a Sunday when you want something simple yet flavorful.

Paleo Garlic Butter Mushrooms with Spinach

These paleo garlic butter mushrooms with spinach are a perfect side dish for a Sunday dinner or can be served over a protein like grilled chicken or steak for a complete meal. The mushrooms are sautéed until tender and juicy, and the addition of garlic, ghee, and fresh spinach makes this dish rich in flavor and nutrients. It’s simple, quick, and packed with earthy, buttery goodness.

Ingredients

• 2 cups mushrooms, sliced
• 2 tbsp ghee or olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat ghee or olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute, until fragrant.
2. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until they become tender and golden brown.
3. Add the dried thyme, salt, and black pepper to the mushrooms. Stir in the chopped spinach and cook for 2–3 minutes until wilted.
4. Remove from heat and garnish with fresh parsley before serving.

This paleo garlic butter mushrooms with spinach dish is the perfect combination of savory and rich, with a hint of freshness from the spinach. It pairs wonderfully with a simple protein or can be served as a standalone side. Quick to prepare yet full of flavor, it’s a must-try for your Sunday meals, bringing a touch of elegance and comfort to your table.

Paleo Stuffed Portobello Mushrooms

These paleo stuffed portobello mushrooms are a flavorful and satisfying main dish or hearty side for your Sunday spread. The large, meaty caps of portobello mushrooms are filled with a delicious blend of sautéed vegetables, herbs, and a hint of almond flour for added texture. Baked until golden and tender, they’re both visually appealing and full of rich, savory flavors.

Ingredients

• 4 large portobello mushrooms, stems removed and cleaned
• 1 cup mushrooms, finely chopped
• 1/2 small onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil or ghee
• 1/4 cup almond flour
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the portobello mushroom caps on a baking sheet lined with parchment paper.
2. In a skillet over medium heat, add olive oil or ghee. Sauté the onion, garlic, and diced bell pepper for 3–4 minutes until softened.
3. Add the finely chopped mushrooms to the skillet and cook for an additional 5–7 minutes until the mixture is tender and any moisture has evaporated. Stir in the almond flour, oregano, salt, and black pepper.
4. Spoon the filling into the portobello mushroom caps, pressing down gently to pack it in.
5. Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden.
6. Garnish with fresh basil before serving.

These stuffed portobello mushrooms are a perfect paleo main dish or side that delivers a big flavor punch without any fuss. The combination of earthy mushrooms, sweet bell pepper, and garlic is elevated by the addition of almond flour for texture, creating a filling that’s both satisfying and nutritious. Whether served as part of a larger meal or on their own, these stuffed mushrooms are sure to be a hit on a Sunday.

Paleo Mushroom and Avocado Salad

This paleo mushroom and avocado salad is a refreshing, nutrient-packed dish that’s perfect for a light lunch or as a side to accompany your Sunday dinner. The combination of fresh mushrooms, creamy avocado, and a tangy lemon vinaigrette creates a harmonious blend of textures and flavors. It’s simple, quick to prepare, and full of healthy fats and antioxidants.

Ingredients

• 2 cups baby spinach or mixed greens
• 1 cup mushrooms, sliced
• 1 avocado, diced
• 1/4 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large bowl, combine the baby spinach, sliced mushrooms, diced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the vinaigrette.
3. Drizzle the vinaigrette over the salad and gently toss to combine.
4. Garnish with fresh cilantro before serving.

This mushroom and avocado salad is a bright, nutrient-rich dish that’s perfect for a Sunday when you want something fresh and satisfying. The creaminess of the avocado pairs perfectly with the earthy mushrooms and the tangy lemon vinaigrette, creating a balanced and flavorful salad. Simple yet elegant, it’s a versatile dish that can stand alone or complement a more substantial meal.

Note: More recipes​ are coming soon!