These paleo spinach and artichoke stuffed mushrooms are the perfect appetizer to make for your next party. Packed with flavor and seriously simple to throw together, I’m telling you, they’ll become one of your go-to recipes for all future get-togethers! Bring them to a New Year’s Eve celebration, Superbowl Party, or even a backyard BBQ – they’re sure to be a hit.
grain-free • gluten-free • egg-free • seed-free • dairy-free • nightshade-free^ • seafood-free • 21DSD*
- 2 tablespoons Kasandrinos Extra Virgin Olive Oil, divided
- 1 small yellow onion, chopped
- 2-3 garlic cloves, minced
- 1 tablespoon ghee (or grass-fed butter, if you can tolerate it)
- 1 lb frozen spinach, thawed with the water squeezed out
- 1 14-ounce can artichoke hearts, chopped
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (^optional, omit for nightshade-free)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 lbs of button mushrooms, cleaned with the stems removed
- 1 cup cashew cream* (recipe below)
- 1/2 cup nutritional yeast
- optional topping for crunch: 1 cup coconut or avocado oil potato chips, crushed (we like the Jackson’s Honest or Good Health Natural Foods brands) – omit for 21DSD
Preheat the oven to 350 degrees F.
Heat the olive oil in a medium sized saucepan over medium high heat, and add the onion and garlic. Cook for 10 minutes, stirring often.
Make a well in the onion mixture and add the ghee. Once the ghee has melted turn the heat to medium low and add the spinach, artichoke hearts, onion powder, garlic powder, paprika, salt and pepper and stir everything to combine. Continue to cook for 10 more minutes, stirring often.
While the spinach and artichoke mixture is cooking, place the mushrooms on a baking sheet, drizzle with the remaining olive oil and bake for 10 minutes. Remove from oven and place topside down on a paper towel, so any excess water can drain away.
Remove the saucepan from the heat and add the cashew cream and nutritional yeast. Stir everything to combine and set aside.
For assembly, spoon a portion of the spinach mixture into each mushroom.
These can be served at room temperature, garnished right before serving or can be warmed in a 350-degree oven for 10 minutes. If you’re going to garnish warmed mushrooms with the chips, heat the first, then garnish immediately before serving to keep the chips crunchy.
If you have extra spinach and artichoke mixture leftover, you can serve this as a dip with crudités, paleo-friendly crackers, or with additional avocado or coconut oil chips.
- 1 cup cashews
- 1/2 cup hot water
- ½ teaspoon salt
Soak the cashews for at least 30 minutes and up to an hour in hot water.
Drain and rinse the cashews, then add to a high-speed blender or food processor with the salt and blend on high until a smooth cream forms.
*To make this recipe 21DSD friendly, make an almond cream instead of the cashew cream. Simply blend together 1 cup of blanched almond flour with 3/4 cup of hot water and a pinch of salt until a smooth cream forms. Omit the potato chip garnish.
To make this recipe nut-free and 21DSD friendly, make a sunflower cream instead of the cashew cream. Simply blend together 3/4 cup of sunflower seed butter with 1/2 – 3/4 cup of hot water (start with less, add more if it seems too thick) and a pinch of salt until a smooth cream forms.