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These creamy Tuscan mushrooms are the perfect vegetarian one-pan side dish! They’re paleo, whole30, AIP, and even vegan friendly.

creamy tuscan mushrooms

How to Make Creamy Tuscan Mushrooms

  • Make the sauce: Whisk the ingredients for the sauce together until well combined. Set aside.
  • Cook the mushrooms: Using a large skillet, heat the oil over medium-high heat. Add the mushrooms. Allow to saute undisturbed for 1-2 minutes, and then begin to stir around the pan with a wooden spoon. Saute for another 2-3 minutes or until tender.
  • Combine & serve: Pour in the sauce and stir to coat the mushrooms, bringing the sauce to a low simmer and allowing it to thick for 1-2 minutes. Add in the spinach and sundried tomatoes and stir until the spinach is wilted. Serve warm as a side dish topped with parsley.

The Ingredients

Baby Bella Mushrooms

The star of the dish!

Spinach, Sundried Tomatoes, Parsley

These complement the mushrooms amazingly! You can omit the sundried tomatoes for AIP.

Coconut Milk, Broth

The base of the Tuscan sauce! I like to use the Native Forest “Simple” canned coconut milk.

Nutritional Yeast, Lemon Juice, Garlic Powder, Salt, Black Pepper

These really round out the flavor of the Tuscan sauce! You can omit the black pepper for AIP.

Arrowroot starch

This is used to thicken the sauce. You can also use tapioca starch.

creamy tuscan mushrooms

Tips & Tricks For Creamy Tuscan Mushrooms

What can you serve this with?

Can you use sliced mushrooms instead?

You can! You’ll just adjust the cook time to cook it a bit less.

Use a large saute pan 

Overcrowding the pan can make the mushrooms cook unevenly.

Can you make these mushrooms ahead of time?

Yes! They’re best fresh, but you can quickly reheat them in a pan if needed.

How do you store these creamy tuscan mushrooms?

I store these mushrooms in an airtight glass container. If you’re planning to serve these as at a dinner or holiday you’re attending, you can store them in a serving dish and tightly cover it.

creamy tuscan mushrooms

 

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Creamy Tuscan Mushrooms

  • Author: Michelle
  • Yield: 4 servings 1x
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Description

These creamy Tuscan mushrooms are the perfect vegetarian one-pan side dish! They’re paleo, whole30, AIP, and even vegan friendly.

Ingredients

Scale

For the sauce

  • 1 cup coconut milk
  • 1/4 cup broth (use vegetable broth for vegetarian)
  • 2 tsp nutritional yeast
  • Juice of half a lemon
  • 1 tsp arrowroot starch
  • 1 tsp garlic powder
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the Tuscan mushrooms

  • 2 tbsp olive oil
  • 16 oz baby bella mushrooms, washed well
  • 3 cups spinach
  • 1/4 cup sundried tomatoes (omit for AIP)
  • 1 tbsp parsley, chopped

Instructions

  1. Whisk the ingredients for the sauce together until well combined. Set aside.
  2. Using a large skillet, heat the oil over medium-high heat. Add the mushrooms. Allow to saute undisturbed for 1-2 minutes, and then begin to stir around the pan with a wooden spoon. Saute for another 2-3 minutes or until tender.
  3. Pour in the sauce and stir to coat the mushrooms, bringing the sauce to a low simmer and allowing it to thick for 1-2 minutes.
  4. Add in the spinach and sundried tomatoes and stir until the spinach is wilted.
  5. Serve warm as a side dish topped with parsley.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 212
  • Fat: 19.3g
  • Carbohydrates: 9.2g
  • Fiber: 1.4g
  • Protein: 5.2g