Paleo Savory Mushroom Stir Fry

Bursting with flavor and packed with wholesome ingredients, this Paleo Savory Mushroom Stir Fry is a quick and healthy dinner option that’s ready in just 30 minutes. Featuring a vibrant mix of shiitake and cremini mushrooms, crisp bell peppers, fresh broccoli, and julienned carrots, this dish is elevated by a luscious sauce made from coconut aminos, lime juice, and creamy almond butter. Seasoned with fragrant garlic, zesty ginger, and a touch of spice from red pepper flakes, this stir fry is both satisfying and nutrient-dense. Ideal for paleo, gluten-free, and dairy-free eaters, it’s a perfect one-pan dish that delivers bold Asian-inspired flavors while staying light and clean. Garnished with fresh cilantro and green onions, this recipe makes a colorful, crowd-pleasing meal that’s as beautiful as it is delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 large garlic cloves
• 1 inch piece ginger
• 8 ounces shiitake mushrooms
• 8 ounces cremini mushrooms
• 1 large bell pepper
• 2 cups broccoli florets
• 1 large carrot
• 3 tablespoons coconut aminos
• 1 tablespoon lime juice
• 2 tablespoons almond butter
• 2 stalks green onions
• 0.25 cup cilantro leaves
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Begin by preparing all the ingredients: Mince the garlic cloves and finely grate the ginger. Thinly slice the shiitake and cremini mushrooms, and julienne the bell pepper. Slice the carrot into thin strips using a julienne peeler or a knife. Chop the green onions, separating the white and green parts, and roughly chop the cilantro leaves.

Step 2

In a small bowl, whisk together the coconut aminos, lime juice, and almond butter until smooth. Set this sauce aside for later.

Step 3

Heat a large skillet or wok over medium-high heat and add the coconut oil. Once the oil has melted and is shimmering, add the garlic and ginger. Sauté for about 30 seconds until fragrant.

Step 4

Add the mushrooms to the pan, and stir-fry for 3-4 minutes until they start to brown and release their moisture.

Step 5

Toss in the bell pepper, broccoli florets, and carrot strips. Stir-fry the vegetables with the mushrooms for an additional 5 minutes, until they are tender but still crisp.

Step 6

Pour the coconut aminos mixture over the vegetables and mushrooms. Stir well to coat everything evenly, and let the sauce simmer for about 2 minutes until it thickens slightly.

Step 7

Add the sea salt, black pepper, and red pepper flakes to the stir fry, adjusting to taste.

Step 8

Remove the stir fry from the heat and stir in the chopped green onions (reserving some for garnish) and cilantro leaves.

Step 9

Serve the mushroom stir fry hot, garnished with the remaining green onion tops.

Nutrition Facts

Serving size	(1149.7g)

Amount per serving	% Daily Value*
Calories	812.8

Total Fat 47.7g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2143.1mg	0%
Total Carbohydrate 77.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 32.2g
Protein 30.0g	0%

Vitamin D 56.7IU	0%
Calcium 361.1mg	0%
Iron 7.7mg	0%
Potassium 3026.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 14.0%

Carbs: 36.1%