Cream Of Mushroom Paleo Casserole

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  • 4 cups cauliflower rice
  • 8 oz crimini mushrooms
  • 1 cup chopped fresh basil
  • 1 small red onion chopped
  • 3 medium garlic cloves minced
  • 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won’t be thick and creamy). I use Thai Kitchen brand.
  • 1 cup chicken broth or beef broth
  • 1 large egg
  • 1/4 cup nutritional yeast
  • 1/4 cup tapioca flour
  • 1-2 tablespoons Italian spice blend
  • 1 1/2 teaspoon poultry seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • fresh cracked pepper to taste

  1. Preheat oven to 350F. Grease a 8″ square casserole baking dish with avocado oil.
  2. In a skillet, sauté the chopped onions and minced garlic in water or oil until soft
  3. Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
  4. Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
  5. Bake casserole on 350F for about 55 minutes until the edges are golden.

Nutrition Facts
Cream Of Mushroom Paleo Casserole
Amount Per Serving
Calories 257Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 8g40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 31mg10%
Sodium 577mg24%
Potassium 578mg17%
Total Carbohydrates 27g9%
Dietary Fiber 8g32%
Sugars 5g
Protein 10g20%
Vitamin A45%
Vitamin C101%

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