Paleo Italian Mushroom Bake

Mondays tend to be one-pot meal nights. I like to do my deep house cleaning and grocery shopping on Monday, so I don’t usually have much time to spend prepping dinner. Plus, I find it really annoying to end the day with a messy kitchen after all that cleaning.

This Paleo Italian Mushroom Bake happens regularly, though it is usually different every time.  I still have some goat cheese and Spinach Pesto leftover from last week so that’s what I used last night.  If you’ve been following me for a while, you probably notice that I tend to roll ingredients forward. I don’t like to waste food. And I don’t make anything especially for the internet; this food feeds my family. If you don’t have pesto on hand, please don’t make any just for this.  It’s not necessary.  This recipe is meant more as a method for you to adapt based on your preference and what’s in your fridge. I’m sure no matter which way you spin this, you will be satisfied.

During dinner, the table was quiet and everyone had seconds.  And after I came back in the dining room from clearing some plates, I found my husband finishing off the last of the juices directly from the baking dish, using the serving spoon.  Most of you will likely consider that bad manners, but in this house it’s one of the best compliments he can give me.

Last night’s Paleo Italian Mushroom Bake was made from:

  • a pound and a half of regular white mushrooms, stems removed
  • a pound of Italian sausage
  • 14 oz can of organic tomatoes
  • half a white onion, diced
  • 2 cups (or so) kale, chopped (can substitute spinach)
  • 2 cloves garlic, minced
  • 2 tsp dried Italian seasoning
  • a pinch of red chili flakes
  • a pinch of kosher salt
  • Optional items: couple tablespoons of Spinach Pesto and a few ounces of goat cheese.

Start by preheating the oven to 350 degrees and heating up a large skillet.

Knock out all your chopping and mincing while those come to temp. Also place your cleaned mushrooms (stems removed) in a casserole dish.  Greasing is not necessary.

Add the sausage, onions, garlic and seasonings to the pan and brown.  It may look like the seasonings are going way overboard since there is already a good amount of flavor in the sausage, so I’ll let you in on my thinking. Over-seasoning the protein is actually intended for perfectly flavoring whatever liquid is on stand-by. In this case, it’s the tomatoes.  Herbs and chili flakes do well to take on some heat before going into liquids… it gets the oils moving, maximizing the flavor. This is why I take this approach.

So when the sausage and onions are nearly done, add the chopped kale to the mix.  When wilted slightly, add the tomatoes.  After simmering for just a few minutes, your sauce should be perfectly seasoned.  But please taste to check for any needed adjustments.

Spinach Pesto sends this recipe over the moon! If you have some on hand, add it to the pan before pouring over the mushrooms.  Also before placing in the preheated oven, add dollops of remaining pesto and crumble on the goat cheese.  If you are transitioning and still eating cheese, this is phenomenal with a layer of mozzarella.  I made this all the time when we weren’t Paleo and always loaded up on the mozz!

Cover and bake for 20 minutes or until the juices are bubbling and the mushrooms have softened.  I don’t make any side dishes to go with this. This one pot fed two adults and two kids, each of us had seconds and one of us had thirds… and then drank up all the spicy broth. Clean up was a breeze thanks to him!

Get the super cute “Hot Bacon” spoon featured in this photo here.

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This recipe is one of the easiest and most affordable Paleo recipes you can make. Thankfully it only requires basic kitchen tools too. A basic casserole dish and trusty skillet are all you need.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


    • says

      Hello Lou Ann – I haven’t tried a shrimp variation before, interesting idea. I wonder about the texture of the mushroom and shrimp being too similar… might get funky? You know what would be good? Do the sausage, add shrimp, and skip the mushrooms. Would be amazing over zoodles!

  1. Stephanie says

    I made this Monday night and it was DELICIOUS! Fed the two of us with plenty for lunch the next day, and I had several jealous coworkers immediately ask me for the recipe (which of course I sent as a link to this page!). Can’t wait to make this again!

  2. says

    Wow, this was phenomenal! Made this for my somewhat Paleo-resistant husband, along with some coconut flour biscuits for soaking up all the juicy goodness at the bottom of the plate. We almost ate the entire casserole! Lovely recipe, thanks for sharing.

    • says

      Excellent!! My family is not Paleo, so I always identify with folks who are trying the lifestyle for themselves while still managing food for the non-Paleo eaters in their home. This is certainly a recipe that pleases everyone :-) So glad you guys liked it as well.

  3. Robin says

    OMG! This is what I was thinking about today. I’ve been eating Paleo for several months and sort of have my system, but the week of protein is just what I needed. When I fail to plan, my Paleo plan has failed! Thank you so much!

  4. Phyllis says

    I would like to make this ahead of time and freeze it, have you done this and was the flavour the same. I thought that I would use mozzarella but wouldn’t put that on until heating up before use. Your opinion please.

    • says

      Hi Phyllis! I’ve never tried to freeze a mushroom, but don’t have the best feeling about it. I say make the sausage/tomato topping and freeze just that part. If you freeze it flat in a large plastic freezer bag that resembled the same shape of a baking dish, you might be able to pull this off! When it came time to eat, layer in your mushrooms, frozen sausage/tomato sauce and then the mozzarella (like you said). The time in the oven will vary too, but I’m sure you’ve got tabs on that.


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