Tag Archives: mushroom

Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)

These Balsamic Garlic Roasted Mushrooms are out-of-this-world delicious and flavorful, and they are a perfect side dish to any meal. Make them for the holidays because they cater to so many dietary needs and takes less than 20 minutes to make!

I have a love/hate relationship with the holiday season. I looove all the Christmas decorations and lights and seeing my family, but the stress of traveling, gift giving, and hosting can be a bit much. On top of that, it is the busiest time of the year in the blogging world.

HOWEVER, I do love the food that comes with all of it, especially all the delicious side dishes and desserts. And I can’t wait to serve these Balsamic Garlic Roasted Mushrooms over Christmas for my family because they came out freakin’ fantastic!

Balsamic Garlic Roasted Mushrooms Recipe

I’ve made these roasted mushrooms several times before and they are always a hit and one of my favorite sides to serve. They are so simple and easy to make, but the end result looks so gorgeous on the table and the flavor is just unbeatable from the umami of balsamic vinegar and the smokiness of garlic and thyme.

Balsamic Garlic Roasted Mushrooms

Great For a Potluck!

I love to serve these for holiday dinners and get-togethers, but they also do extremely well at potlucks because they travel so well and taste great warm or at room temperature. On top of that, these Balsamic Garlic Roasted Mushrooms cater to so many dietary needs if you are serving people with food restrictions or allergies.

Not only are they gluten and dairy free, they are also low carb, vegan, and even AIP-friendly! My mom tries to follow the autoimmune protocol, which is why this dish always gets made when we are together, AND because everyone always raves about them!

Keeping it AIP-friendly

There are only a few easy modifications you need to make to make this recipe AIP-friendly. Just substitute the cooking oil with coconut oil instead of ghee, and omit the ground black pepper. That’s it! It’s quite easy to cater to so many dietary needs when you are cooking with real food, and making a side dish like this for a big dinner ensures that everyone has a little bit of something to eat.

Don’t these photos make you drool? I need stop editing photos when I’m hungry because it always makes me want to eat what I shot. Good thing these Balsamic Garlic Roasted Mushrooms only take less than 20 minutes to make!

Balsamic Garlic Roasted Mushrooms

Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)

Course: Side Dish
Cuisine: American
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 6 servings
Calories: 86 kcal
Author: Jean Choi

These Balsamic Garlic Roasted Mushrooms are out-of-this-world delicious and flavorful, and they are a perfect side dish to any meal. Make them for the holidays because they cater to so many dietary needs and takes less than 20 minutes to make!

Print

Ingredients

  • 3 tbsp balsamic vinegar
  • 2 tbsp ghee melted, or coconut oil for AIP or vegan
  • 3 garlic cloves minced
  • 1 tsp fresh thyme chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper Omit for AIP
  • 2 lbs crimini mushroom

Instructions

  1. Preheat oven to 400 degrees F. 

  2. In a large bowl, add in balsamic vinegar, ghee, garlic, thyme, sea salt, and black pepper, and whisk together.

  3. Add in the mushroom and toss together until coated.

  4. Place the mushroom on a baking sheet in a single layer. 

  5. Roast for 15 minutes, stirring halfway through, until golden and tender. 

Nutrition Facts
Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)
Amount Per Serving (1 serving)
Calories 86 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 205mg 9%
Potassium 692mg 20%
Total Carbohydrates 6g 2%
Sugars 3g
Protein 3g 6%
Vitamin C 0.8%
Calcium 3.2%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: 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. Thank you for your support and understanding.

Slow Cooker Paleo Wonton Meatball Stew

Cozy up with this Slow Cooker Paleo Wonton Meatball Stew. It’s so comforting and flavorful with all the Asian flavors mixed in!

Slow Cooker Paleo Wonton Meatball Stew

Isn’t it crazy how your standards change depending on what you get used to? Winter is finally here in Southern California which means that the low is in the 40s and the high is in the 60s. And guys? I’ve been freezing. I’ve lived in NYC for 10 plus years and grew up in New Jersey before that, and I can’t handle this cold that’s not even cold to most people in the country. Help, I’m weak. I guess that’s why I moved out here.

So, needless to say, it’s been a lot of soups, stews, and comforting meals around here. This Slow Cooker Paleo Wonton Meatball Stew is one of the things that have been warming us up on these chilly nights. It’s a yummy recipe made in the slow cooker and I love how all the flavors meld together during the low and slow cooking process. Best of all, it couldn’t be easier to make with this set-it-and-forget-it method.

Slow Cooker Paleo Wonton Meatball StewSlow Cooker Paleo Wonton Meatball Stew

The wonton meatballs are made with ground pork, and packed with delicious ingredients like cabbage, mushrooms, green onions, garlic, and ginger. They are cooked with onion, carrots, potatoes, and bok choy in a stew base flavored with coconut aminos (or tamari) and fish sauce. It’s a healthy stew that’s packed with all kinds of veggies and flavors, and it’s great for leftovers as well. I think I may double up the recipe the next time I make it because we only had enough for 2 meals for the two of us and we could have definitely enjoyed it several more times!

I guest posted this Slow Cooker Paleo Wonton Meatball Stew recipe on SoFabFood, so go check it out and let me know what you think!:

CLICK HERE FOR THE RECIPE!

Slow Cooker Paleo Wonton Meatball Stew

Instant Pot Paleo Cauliflower Mushroom Risotto (Keto, AIP, Vegan, Whole30)

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Instant Pot Paleo Cauliflower Mushroom Risotto

Ever since I started learning about how therapeutic and healing mushrooms can be, I’ve been trying to incorporate it more and more into my diet. Mushrooms are high in vitamins, minerals, and antioxidants, and they are known for their cancer-fighting properties, as well as their ability to boost immunity. With the sudden change in temperature, I’m all about getting that immune boost and nutrient density in any form.

Cauliflower Mushroom Risotto Recipe

I’ve always loved risotto. It’s always the one thing in Italian restaurants that I can count on because it is naturally gluten free since it’s made of rice. However, I feel my best when I eat lower in carbs so I took on the challenge of making a Whole30-friendly and grain-free version, and I’m happy to report that this Cauliflower Mushroom Risotto turned out fantastic.

Instant Pot Paleo Cauliflower Mushroom Risotto

So Easy In the Instant Pot!

What makes this recipe so easy is that you can make it in the Instant Pot in no time. After just 15 minutes of cook time, you’ll have the most creamy and delicious Cauliflower Mushroom Risotto that tastes fancy and decadent enough to impress your guests.

I think this dish will make a great side dish over the holidays, along with your turkey, ham, or roast. It’s a yummy way to add a healthy dose of veggies during meals when you know you’ll be a bit more indulgent usual like on Thanksgiving and Christmas!

Instant Pot Paleo Cauliflower Mushroom Risotto Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Jean Choi

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Print

Ingredients

  • 1 medium head of cauliflower
  • 1 tbsp ghee or coconut oil for AIP or dairy sensitivity
  • 1 small onion diced
  • 1 lb small shiitake mushrooms, sliced or cremini or white mushrooms
  • 3 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 cup full-fat coconut milk
  • 1 cup bone broth or chicken broth or vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt or more, to taste
  • 2 tbsp tapioca starch
  • Ground black pepper to taste (omit for AIP)
  • Chopped parsley for garnish

Instructions

  1. Remove the leaves off the cauliflower and cut off the florets from the roots. 

  2. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. 

  3. Add ghee or coconut oil to the Instant Pot and set it to "Sauté." Let it heat for 5 minutes and make sure to coat the bottom of the pan.

  4. Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender. 

  5. Add coconut aminos, and stir cooking for 5 minutes until the vegetables are browned. Turn off the Instant Pot.

  6. Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.

  7. Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes. 

  8. Once it finishes to a beep, immediately release the pressure valve and open the lid. 

  9. Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.

  10. Serve warm, sprinkled with chopped parsley.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: 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. Thank you for your support and understanding.