Paleo Mushroom Arancini

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Paleo Mushroom Arancini

Every Italian gets excited when Arancini's are being served.  I used to make them with my Nana and dip them in tomato sauce.  Or we would serve with sauce at the bottom of a bowl then the arancini on top.  

You can add you favorite filling such as peas, meat, or your favorite combination.  Using wild or cultivated mushrooms really makes these arancini's even more amazing!

If you want to make my homemade Paleo Italian Breadcrumbs - Go here for the recipe!






  • 1 head cauliflower
  • 2 tablespoons of unsalted butter or coconut oil
  • 2 cups mushrooms (select wild or cultivated)
  • 1 clove garlic, minced
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried onion powder
  • 1 egg
  • 1 cup Italian breadcrumbs
  • 2 cups tomato sauce


  1. Preheat oven to 375 degrees F. Take the head of cauliflower and cut into florets.  Set up your food processor with the disk to shred.  Shred by passing through the food processor then add to a large mixing bowl. 

  2. Wipe mushrooms with a paper towel then chop.   Heat a large sauté pan.  Add in butter then the mushrooms.  Cook for about 3 minutes stirring often then add in garlic.  Cook for another 3 minutes then remove from the pan. Either finely chop or pulse a few times in the food processor. Place in a bowl.


  3. Toss cauliflower in the pan and cook for about 5-7 minutes. Until soft.  Add in bowl with mushrooms. Add in salt, pepper, oregano, basil, parsley and onion powder.

  4. Prepare your baking sheet by adding parchment paper.  Whisk egg in a small bowl.  Add breadcrumbs to a plate.  

  5. Use an ice cream scoop for each rice ball (to keep them all the same size) then use your hand to form a ball.   Roll each ball into the egg then roll in your breadcrumbs.  Place on baking sheet.  

  6. Bake for 12-15 minutes or until they are golden brown.  Serve with tomato sauce.  Enjoy warm!

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