Tag Archives: mushroom

Purple Cauliflower & Mushroom Paleo Quiche

Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!

Purple Cauliflower Mushroom Paleo Quiche

If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!

It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!

Purple Cauliflower Mushroom Paleo Quiche

 

By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.

And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.

But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.

Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower & Mushroom Paleo Quiche
 
Prep time
Cook time
Total time
 
Ingredients
For the crust
  • ½ cup almond flour
  • ¾ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 large egg
  • 6 tbsp avocado oil
  • 4 tbsp water
For the filling
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • ½ cup full fat coconut milk
  • ¼ cup nutritional yeast
  • 1½ tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs
Instructions
For the crust
  1. Heat oven to 400 degrees F.
  2. Grease a 10 inch quiche pan with cooking oil.
  3. In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  4. Add an egg, avocado oil, and water, and mix together until a dough forms.
  5. Press the dough into the pan until evenly flattened out on all sides.
  6. Bake for 10 minutes until golden.
For the filling
  1. Heat avocado oil in a skillet over medium high heat.
  2. Add onion, and cook stirring until softened, about 5 minutes.
  3. Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  4. Take off heat and stir in thyme.
  5. Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  6. Add cauliflower, close the lid and let steam for 7 minutes.
  7. Drain the cauliflower and let cool for 5 minutes.
  8. Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  9. Add eggs and pulse a few times until they are well mixed in.
For the quiche
  1. Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  2. Pour the blended cauliflower over the mushrooms.
  3. Bake for 30-35 minutes, until the center of the quiche is set.

Whole30 Gluten Free Purple Cauliflower and Mushroom Paleo Quiche

Pesto Portobello Pizza

portobello pizza

Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.

portobello pizza

portobello pizza

portobello pizzaThis recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!

portobello pizza

portobello pizza

portobello pizza
Pesto Portobello Pizza
 
Prep time
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Total time
 
Serves: 4 individual pizzas
Ingredients
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
Pesto Portbello Pizza
  • 4 portobello mushroom caps, stems removed
  • 3 oz grape tomatoes (about ½ cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
  3. Heat a dry pan on the stove top over medium high heat.
  4. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  5. Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
  6. Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
  7. Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
  8. Bake in the preheated oven for 15-20 minutes.
  9. Garnish with extra basil leaves before serving

Paleo Whole30 Pizza Portebello Pizza

Prosciutto “Cheese” Stuffed Mushrooms

My last recipe for you before I fly (almost) across the country to Cleveland to spend time with C’s family! I just realized that I’ve been working backwards with my Thanksgiving recipes.  I went from a dessert recipe to a main dish to a side and now to this, an appetizer. Totally unintentional. I’m ending with a good one though. Can’t really go wrong with a recipe that has prosciutto in it, am I righhh?

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

This is another easy and quick recipe that’s a crowd favorite. You can use any kind of mushrooms that you can stem and fill. I like to use regular white or cremini mushrooms because they are bite sized and perfect for a finger food.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

For those who are dairy intolerant, soaked cashews make a delicious cheese substitute. They are mild enough to flavor easily and become soft so they blend into a creamy texture.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

You can eat these stuffed mushrooms hot right of the oven or at room temperature, so feel free to make this ahead of time in the morning if you need the oven space throughout the day for other dishes.

Hope everyone has a wonderful Thanksgiving wherever you are and whoever you are with!

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

PROSCIUTTO “CHEESE” STUFFED MUSHROOMS
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅓ cup cashews
  • 2 tsp lemon juice
  • 2 tsp fresh thyme
  • ½ tsp salt
  • pepper, to taste
  • 1 tbsp water
  • 2 oz prosciutto, chopped
  • 8 oz mushrooms, stems removed
Instructions
  1. Soak cashews for at least 2 hours.
  2. Preheat oven to 400 degrees F.
  3. Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
  4. Process until smooth.
  5. Place in a bowl and add in the chopped prosciutto. Mix well.
  6. Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
  7. Bake for 20 minutes, or until the mushrooms are cooked.
Notes
Feel free to use goat cheese or any other good quality soft cheese instead of cashews if you can handle dairy!

Paleo Gluten Free Whole30 Prosciutto "Cheese" Stuffed Mushrooms