Stuffed mushrooms make for a warm, bite-sized treat or a full-on meal (hello, portabellas!) with loads of hearty flavor.
Here’s the thing: The tried-and-true stuffed-mushroom recipe needs a makeover. It’s not that the grandfather of these recipes isn’t delicious, but breadcrumbs are made with pesky grains. So what to do when you need some Paleo stuffed mushrooms ideas?
It’s a good thing that mushrooms pair with a plethora of tasty ingredients, thus making it easy to give this classic recipe a fashionable facelift. Eat meal-sized mushrooms for breakfast, make innovative crab-stuffed caps, dress mushrooms up Italian-style with some basil and pine nuts, or pair caps with garlic zucchini noodles or veggie chips. Mushrooms rise to many challenges and create various, scrumptious meals, and you’ll find there are more great stuffed mushrooms ideas than you thought possible!
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Serve them up for guests, bring them to a potluck, or reserve them for yourself. The possibilities are endless with these earthy caps!
Stuffin’ Up Breakfast
1. Portobello Breakfast Bakes
If you’re looking for an easy, healthy breakfast, this Portobello, egg, and bacon meal is a great way to fill your belly. Pair it with your favorite fruit to round out the dish!
Recipe: PaleoHacks | Portobello Breakfast Bakes
2. Paleo Egg-Stuffed Portobellos
This is another great way to start the day. However, this recipe adds onions, cherry tomatoes, and a dash of garlic. If you really want to make this dish special, add some prosciutto to the mix!
Recipe: Whole Hog Paleo | Paleo Stuffed Egg Portobello Mushrooms
3. Mushrooms Stuffed with Chicken and Roasted Peppers
Chicken and mushrooms go together like nut butter and bananas. This meal is perfect for filling you up, while providing an extra helping of protein. Serve with some zucchini noodles, and you’re good to go.
Recipe: Meatified | Chicken & Roasted Pepper Stuffed Mushroom
4. Mushrooms Stuffed with Ground Turkey and Spinach
Get your greens in by stuffing these mushrooms with a handful of spinach, along with ground turkey and grape tomatoes. You can even roast the tomatoes to add an extra layer of flavor.
Recipe: Table for Two | Ground Turkey and Spinach Stuffed Mushrooms
5. Paleo Stuffed Portabellas
Sausage is always a great choice when stuffing vegetables or mushrooms. Add some kale to get a serving of leafy greens. Just make sure to omit the optional Parmesan cheese topping, so this recipe stays Paleo-friendly.
Recipe: Worthy Pause | Paleo Stuffed Portabella Mushrooms
6. Mushrooms Stuffed with Spinach and Artichokes
Spinach and Artichoke dip is always a favorite appetizer. But usually they’re laden with cream and served with gluten-heavy chips. This dairy-free, mushroom-stuffed version is a tasty treat that everyone can enjoy!
Recipe: Balanced Bites | Spinach & Artichoke Stuffed Mushrooms
7. Mushrooms Stuffed with Crab
Shred some blue crab meat, make some Paleo-friendly mayo, and watch the magic happen. This recipe is great for parties, or an elegant, homemade dinner.
Recipe: Primal Palate | Crab Stuffed Mushrooms
8. Rich, Italian, Paleo Stuffed Mushrooms
Go Italian with your stuffed mushrooms by adding fresh basil, pinenuts, and chicken sausage (or kick it up a notch with spicy sausage). If basil isn’t your favorite, substitute oregano, marjoram, or tarragon.
Recipe: Go Dairy Free | Rich Italian Paleo Stuffed Mushrooms
9. Easy Sausage-Stuffed Mushrooms
Achieve true umami flavors, thanks to the earthy pairing of mushrooms and pork sausage. Peppers add some fresh flavor, and onions and garlic round everything out. Good luck eating less than a handful!
Recipe: PaleoHacks | Easy Sausage-Stuffed Mushrooms
10. Mushrooms Stuffed with Garlic and Herbs
Take a trip to France, courtesy of Provence herbs. Lemon juice, olive oil, and garlic are all you need to make this appetizer really sing. Bring these mushrooms to a potluck, or make them as a weeknight side dish.
Recipe: A Squirrel in the Kitchen | Garlic and Herb Stuffed Mushrooms
11. Pesto-Stuffed Mushrooms
Fresh pesto (made from pecan halves, instead of pinenuts) brings a slightly different flavor to the table. If you’re making vegetable noodles with tomatoes, these stuffed mushrooms will pair well. They are also very welcome during football season!
Recipe: Detoxinista | Pesto Stuffed Mushrooms
12. Sautéed, Kale-Stuffed Mushrooms
A healthy way to enjoy mushrooms is stuffing them with ground beef, spinach, and kale. This recipe also boasts anti-inflammatory turmeric to spice things up. If you’re hungry for more, stuff them in a Portobello mushroom, and make a complete meal.
Recipe: Rubies and Radishes | Sautéed Kale Stuffed Mushrooms
13. Chipotle Stuffed Mushrooms
Deep flavors are at play here, as chipotle peppers in adobo sauce give this dish some richness and spice. Pair with a fresh salad to counterbalance the layers of flavor.
Recipe: Cave Girl Cuisine | Chipotle Stuffed Mushrooms
14. Mushrooms Stuffed with Avocado and Prosciutto
Avocado is creamy and delicious, and it offers a great amount of healthy fat. Give your tastebuds a treat by mixing in some prosciutto, basil, parsley, garlic, and onion powder. For a yummy crunch, make some kale chips on the side.
Recipe: Paleo Paparazzi | Avocado Prosciutto Stuffed Mushrooms
15. Mushrooms Stuffed with Olive-and-Roasted-Garlic Tapenade
Olive tapenade on its own is a flavorful appetizer. But when you stuff and bake it in a mushroom, it takes on a whole new level of flavor. Did I mention that this recipe calls for sun-dried tomatoes? Oh, yum.
Recipe: Running to the Kitchen | Olive and Roasted Garlic Tapenade Stuffed Mushrooms
16. Mushrooms Stuffed with Basil, Bacon, and Caramelized Onions
Bacon makes everything taste better. In this recipe, bacon and rutabagas make a perfect pairing. Add some fresh herbs, and dig in! Your guests won’t be able to get enough of them.
Recipe: Urban Paleo Chef | Basil Bacon Caramelized Onion Stuffed Mushrooms
(You’ll Also Love: 31 Adorable Paleo Meals You Can Make in a Muffin Tin)
80 Gourmet Paleo Recipes from
a Professional Chef trained at Le
Cordon Bleu in Paris
80 Gourmet Paleo Recipes
from a Professional Chef
trained at Le Cordon Bleu