Vegetable Stuffed Mushrooms

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Vegetable Stuffed Mushrooms

I received an email on Cindy's Table for a Paleo vegetable stuffed mushroom recipe.  I decided to make them before I gave her the recipe.  They came out really good and luckily I had all of the ingredients to make these for Lori!  I hope your family loves them.



  • 16 stuffing mushrooms plus 2 more
  • 1 tablespoon unsalted butter or ghee
  • 2 tablespoons bell red pepper diced
  • 2 tablespoons zucchini, diced
  • 1 tablespoon red or yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup baby spinach, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon coconut flour
  • Extra virgin olive oil for drizzle


  1. Preheat oven to 350 degrees F.

  2. Remove stems from each mushroom and wipe with a white paper towel or clean dish towel.  Take 16 and place on a parchment paper lined baking sheet. 

  3. Take remaining mushrooms and dice.  

  4. In a sauté pan over medium heat add in butter to melt.  Add mushrooms, pepper, zucchini, onion, garlic and spinach.  Sauté for 3-5 minutes; until soften.  Move to a bowl.

  5. Add salt, pepper, parsley, basil, thyme, coconut flour and combine together.  Fill each mushroom with mixture then drizzle with olive oil.

  6. Bake for 25 minutes.  Remove from oven and place on a platter to serve!

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