Paleo Chicken and Spinach Stuffed Mushrooms
These vegan Paleo stuffed mushrooms are filled with a savory blend of plant-based chicken, sautéed spinach, and bold, garlicky flavor.
Ingredients
- 12 large cremini mushrooms stems removed
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup baby spinach chopped
- 1/2 cup plant-based chicken or jackfruit, shredded
- 1 tablespoon coconut aminos
- Salt and pepper to taste
- 1 tablespoon almond flour
- 1 teaspoon lemon juice
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Clean mushrooms and scoop out a little extra space inside for stuffing.
- Heat olive oil in a skillet over medium heat.
- Sauté garlic for 1 minute, then add spinach.
- Stir until wilted, then toss in plant-based chicken.
- Add coconut aminos, lemon juice, salt, and pepper.
- Cook for 2–3 minutes, then mix in almond flour.
- Spoon mixture into mushroom caps, pressing gently.
- Bake for 18–20 minutes or until mushrooms are tender and tops are slightly crisp.
- Garnish with parsley, serve warm, and accept compliments gracefully.
Notes
📊 Nutritional Values (per serving)
- Calories: 160
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
💪 Vitamins & Minerals (per serving)
- Iron: 14%
- Vitamin C: 12%
- Vitamin K: 30%
- Folate: 10%
- Magnesium: 8%
💁♀️ Tips to Level Up the Flavor
- Add nutritional yeast to the filling for a cheesy, savory punch.
- Use smoked paprika if you're feeling spicy and bold.
- Toss in sun-dried tomatoes for a tangy bite.
- For extra crunch, top with crushed Paleo-friendly crackers.
- These also work cold for next-day snacking. You're welcome.