Paleo Stuffed Mushrooms

This post may include affiliate links.

We love mushrooms for their thick, hearty texture and low-carb nutritional profile. These Paleo Stuffed Mushrooms spotlight oh-so-scrumptious bella mushrooms. The low-calorie superfoods are filled to the brim with a beaten egg and popped in the oven to bake.

Jazz up the veggie-based snack by sprinkling some brightly colored radishes and parsley on top. The egg mixture expands while cooking. The mushroom caps yield fluffy flavorful goodness afterwards. These fun bite-sized delights make a wonderful appetizer at your next dinner party or the perfect grab-and-go snack as you head out the door!

Paleo Stuffed Mushrooms

Paleo Stuffed Mushrooms

Yields: 8 servings | Serving Size: 2 mushrooms | Calories: 40 | Total Fat: 2g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 111mg | Carbohydrates: 1g | Fiber: 0g | Sugar: 0g | Protein: 4g | SmartPoints (Freestyle): 1 |


  • 16 baby bella (cremini) mushrooms, cleaned and stems removed
  • 4 eggs, beaten
  • 1/4 cup finely chopped parsley, optional
  • 1/4 cup finely chopped radishes, optional
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400 degrees.
  2. Evenly distribute beaten egg into each mushroom. Place on a baking sheet, sprinkle with salt and pepper. Bake until eggs are set and mushrooms are cooked through, about 20 minutes.
  3. Top with radishes and parsley to serve, if desired.
  4. Enjoy!

For more delicious paleo dishes and healthy lifestyle tips, like us on Facebook, follow us on Pinterest, and subscribe to our newsletter.

Enjoyed the recipe? Let us know! We love hearing from our readers. Leave us a comment below.

Leave a Comment

Your email address will not be published.