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Whole30 Stuffed Mushrooms

Whole30 Stuffed Mushrooms

Course: Side Dish


  • 1 lb Whole white mushrooms
  • ¼ cup Extra virgin olive oil (approximately)
  • 3 tbsp Fresh chopped parsley divided
  • ½ cup Almond flour
  • Salt + pepper to taste
  • 1 tbsp Italian seasoning
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder


  • Preheat oven to 400 degrees
  • Line baking sheet with parchment paper and set aside
  • Using a paper towel, wipe off any dirt from the mushrooms. Remove the stems and roughly chop - set aside
  • Heat skilled over medium heat. Once it’s hot, add 1 Tablespoon of oil, the mushrooms stems and pinch of salt- sautéing until all the moisture is out, about 3-5 minutes. Remove from heat and place into a medium mixing bowl - allow to cool slightly
  • Once the mushrooms have cooled slightly, add the Italian seasoning, garlic and onion powder, 2 tablespoons freshly chopped parsley, and almond flour. Mix thoroughly with a fork, but don’t over mix, as you still want it to resemble course bread crumbs
  • Fill each mushroom with “breadcrumbs” and drizzle a heavy glug of oil over top- it will be about 1/2-1 Tablespoon each, depends on the size of the mushroom. It’s best to use extra virgin olive oil, as the flavoring is mild, so the mushrooms can really shine
  • Bake for 30-35 minutes, until the tops have become a golden brown. Pro tip: if the mushrooms are not all close in size, some may cook more quickly, be sure to check on those smaller guys in case they get browned sooner
  • Remove from the oven, and sprinkle with freshly chopped parsley
  • And just for the record, these babies can be served both immediately and at room temperature- they’re just that good (but you may prefer to have them warmed)