Thanksgiving is right around the corner, which means endless amounts of yummy food. No wonder it’s my favorite day of the year. Traditionally, we eat lots of gluten, sugar, and dairy on Thanksgiving day. But this year, given my own health goals and pursuits, I’m hoping to contribute with some of my own dishes that are Paleo-friendly. That being said, I only want to share dishes that are just as delicious as the real deal. Because I want everyone to enjoy them! These Paleo Spinach & Artichoke Stuffed Mushrooms passed the test and you bet I’ll be making them for our Thanksgiving celebration.
In case you missed it, I shared 40 Paleo Thanksgiving Recipes earlier this month- all of which are free of dairy, grains, and refined sugar, for those who have allergies or sensitivities. I included every kind of recipe: appetizers, main dishes, sides and veggies, desserts, and drinks. Basically, from start to finish, I have your Thanksgiving menu ready to go!
How do you make Paleo Spinach & Artichoke Mushrooms?
I typically use frozen chopped spinach, but if you prefer, you can use freshly chopped spinach.
Good ol’ canned artichoke hearts. Obviously, I prefer not to eat foods from a can, but sometimes there’s no way around it. I just look for the highest quality artichoke hearts available- meaning, no added ingredients and preferably a BPA-free can.
Go for organic, if possible. Rinse, dry, and de-stem the mushrooms. I recommend patting dry so that the mushrooms don’t soak up the excess water. Do you like soggy mushrooms? I didn’t think so!
To de-stem, it’s really quite simple. Get a good grasp on the head of the mushroom and use your thumb to gentle push the stem. It should pop out pretty easily!
Fresh is best. Duh! I love fresh rosemary. It’s flavor and aroma is pleasantly strong and delicious. Fresh rosemary adds so much flavor to these stuffed mushrooms.
If you don’t follow a dairy-free diet, then load up on that cheese! Personally, I omitted the cheese because I don’t do well with it. However, I can only imagine how tasty these mushrooms would be with some freshly grated raw parmesan.
What should I serve Paleo Spinach & Artichoke Stuffed Mushroom with?
I suggest serving these stuffed mushrooms as an appetizer or starter. They would be particularly perfect for Thanksgiving or any holiday party. However, I’ve also enjoyed them as a side dish with leftover turkey burgers, Sweet Potato Meatloaf, and Baked Chicken Thighs.
- 16 large white mushrooms
- 3/4 cup frozen spinach, chopped
- 3/4 cup artichoke hearts, chopped
- 1 tbs fresh rosemary, chopped
- 2 large garlic cloves, minced
- 1 tbs melted ghee
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup parmesan cheese
- Preheat oven to 375 F and line a baking sheet with parchment paper.
- Wash, dry, and de-stem the mushrooms. Place each mushroom (step-side up) on the prepared baking sheet.
- In a skillet, melt ghee over medium-high heat. Add the frozen spinach, artichoke hearts, rosemary, and garlic. Season with salt and pepper. Saute for 5 minutes or until excess water has evaporated.
- Evenly spoon the spinach mixture into each mushroom. If using cheese, sprinkle on top of each mushroom. Bake for 20 minutes.
- Serve warm!