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–+ servings

Dairy-Free Broccoli and "Cheese" Stuffed Mushrooms (Paleo & Whole30)

A rich dairy-free broccoli and "cheese" filling is stuffed into portabella mushroom caps, sprinkled with a simple grain-free topping and then broiled to perfection. 
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Course: Appetizer, Holiday Side Dish, Side Dish, Small Plate, Snack
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Holiday Recipe, Keto, Low Carb, Paleo, Vegetarian, Whole30
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 30 mushrooms
Author: Krista

Ingredients

  • 24 ounces whole portabella mushrooms about 30 mushrooms

For the filling

  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic minced
  • ¼ cup yellow onion minced
  • 1 cup broccoli florets finely chopped
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup mayonnaise
  • ¼ cup nutritional yeast

For the topping

  • 2 tablespoons coconut flour
  • 1 teaspoon yellow curry powder

Instructions

  • Preheat oven to 350 degrees. Thoroughly scrub mushrooms. Pat as dry as possible with paper towels. Remove stems from each mushroom. 
  • On a parchment paper-lined baking sheet, arrange mushroom caps in a single-layer (facing up). Bake for 5 minutes in preheated oven. After 5 minutes, flip each cap over and bake for an additional 5 minutes, releasing excess moisture. Remove from oven. Set aside.
  • While the mushrooms are in the oven, prepare the filling. In a large non-stick skillet, heat extra virgin olive oil over medium heat until hot but not smoking. Add minced garlic and onion, and saute (stirring frequently) until just softened (about 2 minutes).
  • To the same skillet, add the finely chopped broccoli florets, onion powder, garlic powder, paprika, salt and pepper. Continue to saute over medium heat (stirring frequently) until the broccoli florets are tender (about 5 minutes). Remove from heat.
  • Preheat broiler. 
  • In a bowl, mix mayonnaise with nutritional yeast and broccoli mixture. In a different bowl, mix coconut flour with curry powder.  
  • Stuff a heaping teaspoon of the filling into each mushroom cap. Sprinkle each mushroom with a dash of the coconut flour-curry topping.
  • Place under pre-heated broiler for 2 to 3 minutes or until the coconut flour begins to brown. Remove from oven. 
  • Transfer the stuffed mushrooms to a serving platter and enjoy!

Notes

Don't throw away the mushroom stems and the broccoli stalks. You can use them for a frittata or a quick stir-fry!