Whole30 Stir-Fried Mushrooms
Transform your weeknight side dishes with this easy and flavor-packed Whole30 Stir-Fried Mushrooms recipe! Featuring tender Baby Bella mushrooms sautéed to golden perfection in avocado oil, this dish gets its irresistible umami kick from coconut aminos and a fragrant medley of freshly minced garlic and grated ginger. Thinly sliced green onions and optional red pepper flakes add layers of texture and spice, while a garnish of fresh parsley or cilantro elevates the presentation. Ready in just 20 minutes, this gluten-free, paleo, and Whole30-compliant dish is versatile enough to pair with grilled proteins or serve atop cauliflower rice. It's a healthy, savory delight perfect for any mealtime!
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Recipe Information
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)
Instructions
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.
Prepare your other ingredients: mince the garlic, grate the ginger, slice the green onions, and set them aside.
In a large skillet or wok, heat the avocado oil over medium-high heat until shimmering but not smoking.
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.
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.
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.
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.
Serve hot as a side dish, or pair it with other Whole30-compliant dishes like grilled chicken or cauliflower rice.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 18.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2148 mg | 46% | |
*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.
