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Creamy Tuscan Mushrooms

  • Author: Michelle
  • Yield: 4 servings 1x


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



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


  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.


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


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