Need paleo party food? Bacon-wrapped figs are tasty, but they’re not the only hors d’oeuvres in the Paleosphere, you know. These Whole30-friendly paleo shrimp stuffed mushrooms are crowd pleasers at parties and potlucks! They taste like dim sum without the junk!
I grew up eating Chinese dim sum, but I can no longer tuck into a basket of dumplings without feeling grossed out about the soy, vegetable oil, cornstarch and MSG in every bite. Thankfully, Paleo-friendly dim sum can be whipped up in a hurry. This recipe, from our best-selling Nom Nom Paleo iPhone & iPad® app, is a great party dish ‘cause it’s simple, crowd-pleasing, and stealthily Whole30-compliant.
Make-Ahead Tips.
You can roast the mushrooms and make the filling ahead of time and store them in the fridge for up to two days. They’re easier to store separately instead of as uncooked stuffed mushrooms. If you do want to assemble the stuffed mushrooms ahead of time, wait until the roasted mushrooms are cooled to room temperature before doing so.
Can I use a different type of mushroom?
Yes! Shiitake mushrooms are delicious as are giant portobello mushrooms! Just make sure you roast them until all the extra liquid is released—the larger the mushroom, the longer this will take. Also, if you have bigger stuffed mushrooms, you will need to cook them longer to make sure the filling is completely heated through. Don’t like mushrooms? You can use sweet mini peppers instead. (You don’t even have to roast them first!)
Can I substitute something else for the shrimp?
Yes! Ground pork and dark meat chicken and turkey work well. Some folks substitute scallops for the shrimp, too.
Let’s make some paleo shrimp stuffed mushrooms!
Makes 24 pieces
Ingredients:
- 24 ounces (about 24 medium-sized) cremini mushrooms
- 2 tablespoons melted ghee or fat of choice
- 8 ounces fresh or frozen shrimp
- ¼ cup scallions (about 2 scallions), roughly chopped
- ¼ cup packed cilantro
- 2 uncooked bacon slices, diced (about ⅓ cup)
- 1 tablespoon jalapeño pepper, diced small
- 1 teaspoon Paleo-friendly fish sauce (or coconut aminos)
- Diamond Crystal brand kosher salt
- Freshly-ground black pepper
Flip over the mushrooms, and roast for 5 to 10 minutes more, or until the liquid released by the mushrooms has evaporated.
While the mushrooms are in the oven, de-vein and remove the tails from the thawed shrimp, and chop them into medium-sized pieces.
Toss the shrimp, scallions, cilantro, bacon, jalapeño, and fish sauce into the work bowl of a food processor.
Pulse the ingredients for the filling until a coarsely-chopped mixture develops.
The filling should be the consistency of a sticky, chunky paste. To taste for seasoning, form a tiny patty and fry it up and eat it. Add extra salt and pepper to the stuffing if needed.
Scoop out the filling with a spoon or small disher, and…
…fill each cooked mushroom with the shrimp paste.
Return the mushrooms to the oven for 8 to 10 minutes, or until the shrimp mixture has set.
Transfer the mushrooms to a plate and serve.
These dim sum bites taste even better with a squiggle of homemade Paleo Sriracha on top. (But then again, doesn’t everything?)
Looking for more paleo and Whole30 appetizers? Check out my recipes for nibbles here!
(Originally published 12/15/12)
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Shrimp Stuffed Mushrooms
Ingredients
- 24 ounces about 24 medium-sized cremini mushrooms
- 2 tablespoons melted ghee or fat of choice
- 8 ounces fresh or frozen shrimp
- ¼ cup scallions about 2 scallions, roughly chopped
- ¼ cup packed cilantro
- 2 uncooked bacon slices diced (about ⅓ cup)
- 1 tablespoon jalapeño pepper diced small
- 1 teaspoon Paleo-friendly fish sauce or coconut aminos
- Diamond Crystal brand kosher salt
- Freshly-ground black pepper
Instructions
- Heat the oven to 450°F with the rack in the middle. While the oven is getting hot, clean your cremini mushrooms and remove the stems.
- Place the mushrooms on a foil- or parchment-lined baking sheet, and brush them with melted ghee. Roast the mushrooms, gill-side down, for 12 minutes.
- Flip over the mushrooms, and roast for 5 to 10 minutes more, or until the liquid released by the mushrooms has evaporated.
- While the mushrooms are in the oven, de-vein and remove the tails from the thawed shrimp, and chop them into medium-sized pieces. Toss the shrimp, scallions, cilantro, bacon, jalapeño, and fish sauce into the work bowl of a food processor.
- Pulse the ingredients for the filling until a coarsely-chopped mixture develops. The filling should be the consistency of a sticky, chunky paste. To taste for seasoning, form a tiny patty and fry it up and eat it. Add extra salt and pepper to the stuffing if needed.
- Scoop out the filling with a spoon or small disher, and fill each cooked mushroom with the shrimp paste.
- Return the mushrooms to the oven for 8 to 10 minutes, or until the shrimp mixture has set. Transfer the mushrooms to a plate and serve immediately.
John says
Can these be made then frozen?
Michelle Tam says
I haven’t tried freezing them, but I bet it would work!