Whole30 Stir-Fried Mushrooms
Elevate your Whole30 meal prep with this irresistible Whole30 Stir-Fried Mushrooms recipe, a flavorful side dish that’s quick, healthy, and packed with umami. Featuring tender Baby Bella mushrooms sautéed until golden brown, the dish is infused with the rich flavors of coconut aminos, fresh garlic, and ginger for an aromatic, soy-free twist on classic Asian-inspired stir-fries. A touch of avocado oil ensures the perfect caramelization, while green onions and optional red pepper flakes add a vibrant kick. Ready in just 20 minutes, this gluten-free, paleo-friendly recipe is perfect as a standalone dish, a topping for cauliflower rice, or a complement to grilled proteins. Garnish with fresh parsley or cilantro for a final burst of freshness that turns this simple side into a flavorful, Whole30-compliant masterpiece!
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Ingredients
- 450 grams Baby Bella mushrooms (or cremini mushrooms)
- 3 tablespoons Coconut aminos
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Avocado oil
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh parsley or cilantro (optional, for garnish)
Directions
Step 1
Clean the mushrooms by wiping them with a damp paper towel or brushing off any dirt. Avoid rinsing them with water to prevent excess moisture. Slice the mushrooms into even, bite-sized pieces.
Step 2
Prepare your other ingredients: mince the garlic, grate the ginger, slice the green onions, and set them aside.
Step 3
In a large skillet or wok, heat the avocado oil over medium-high heat until shimmering but not smoking.
Step 4
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, stirring occasionally, until they begin to release their moisture and become golden brown.
Step 5
Lower the heat to medium and add the minced garlic, grated ginger, and half of the sliced green onions. Stir continuously for 1 minute to prevent burning and allow the aromatics to release their fragrance.
Step 6
Pour in the coconut aminos and stir to coat the mushrooms evenly. Add the sea salt, black pepper, and optional red pepper flakes, adjusting the seasoning to taste. Cook for another 2-3 minutes until the liquid reduces slightly and the mushrooms are tender.
Step 7
Remove the skillet from the heat and garnish the stir-fried mushrooms with the remaining sliced green onions and fresh parsley or cilantro, if desired.
Step 8
Serve hot as a side dish, or pair it with other Whole30-compliant dishes like grilled chicken or cauliflower rice.
Nutrition Facts
| Serving size | (566.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 407.0 |
| Total Fat 28.5g | 0% |
| Saturated Fat 4.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2006.8mg | 0% |
| Total Carbohydrate 29.1g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 18.8g | |
| Protein 12.4g | 0% |
| Vitamin D 31.5IU | 0% |
| Calcium 121.1mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 2147.9mg | 0% |
Source of Calories