Paleo Italian Mushroom Bake


Once upon a time, I had a successful Paleo blog called Popular Paleo and this Italian Mushroom Bake recipe was revered there. I’ve only been able to recover a fraction of the recipes that I lost when my site went down in 2018 and thankfully this fan-favorite was one of them. If you’re following a Paleo template to your diet, you will want this recipe in your arsenal. (Seriously, five stars guys.)

Here’s why you’ll like this recipe.

This Italian sausage bolognese is truly delicious. Honestly, if you’re just poking around for a reliable “spaghetti sauce” recipe that’s made from scratch and has a decent nutrition content, you could just make that part, serve it over pasta and forget about the mushrooms. But if you’re doing a Whole30 or trying to stick to the basics on Paleo, this is the Italian comfort food recipe you need to bookmark, pin, post or print.

Italian Mushroom Bake Sauce |

Let us know how it went for you.

Did you end up topping it with cheese or you going full Paleo here? (By the way, if you are doing Paleo, you know you can sprinkle some nutritional yeast on this in place of the parmesan you may be missing lately, right? Not 100% the same, but totally scratches the itch.) It’s been about three years since this recipe has been available, so let’s hear how it’s working for everyone nowadays!

Paleo Italian Mushroom Bake

Pasta-free comfort food
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Mushroom
Skill Level: Easy to Make
Recipe Type: Main Dish
Specialty Diet: Gluten Free, Keto-Friendly, Paleo
Servings: 6 Adults
Calories: 320kcal


  • pounds white mushrooms stems removed
  • 1 pound ground Italian sausage
  • 14 oz canned diced tomatoes
  • ½ white onion diced
  • 1 carrot (large) quartered and diced
  • 2 cloves garlic minced
  • 2 cups kale chopped
  • 2 tsp dried Italian seasoning blend
  • pinch of red pepper flakes
  • pinch of kosher salt

Optional for Non-Paleo Version

  • mozzarella, ricotta, or goat cheese


  • Preheat the oven to 350°F and a large pan to medium temperature on the stove top.
  • Place the prepared mushrooms in a baking dish (it is not necessary to grease the pan)
  • Add the sausage, carrots, onion, garlic and seasonings to the preheated pan. Cook for about 4 or 5 minutes, or until the sausage is nearly browned.
  • Add the chopped kale to the pan, stir to combine and continue cooking for another 2 or 3 minutes, or until the kale has wilted.
  • Pour the canned diced tomatoes over the cooked meat and vegetables, stir to combine. Taste to see if the seasonings need to be adjusted at all.
  • Pour the meat sauce over the mushrooms waiting in the baking dish.
  • Cover and bake for 20 minutes
  • Scoop out desired serving size and top with freshly chopping flat-leaf Italian parsley if you'd like.

Optional for Non-Paleo Version

  • After pouring the meat sauce over the mushrooms, top with a layer of preferred cheese (mozzarella, ricotta, or goat cheeses are great in this recipe). Then cover and bake as directed.


Calories: 320kcal | Carbohydrates: 11g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 669mg | Potassium: 840mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4018IU | Vitamin C: 38mg | Calcium: 89mg | Iron: 3mg
The Frugal Paleo Cookbook: Expanded!Buy Now on Amazon


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