These elegant Chinese-inspired shrimp stuffed mushrooms are crowd pleasers at potlucks and game day parties! If you love dim sum, you’ll love this paleo, gluten-free, Whole30 and keto appetizer!

Collage of the cooking steps to make Shrimp Stuffed Mushrooms

Dim sum inspired stuffed mushrooms

I grew up eating Chinese dim sum, but I can no longer tuck into a basket of dumplings without feeling sick afterwards. Darn you, gluten intolerance! Thankfully, paleo-friendly dim sum can be whipped up in a hurry. This recipe is the perfect appetizer ’cause it’s simple, crowd-pleasing, and stealthily Whole30-compatible.

An overhead shot of a plate of shrimp stuffed mushrooms next to some dipping sauces.

Make-Ahead Tips

You can roast the mushrooms and make the filling ahead of time and store everything in the fridge for up to two days. The components are easier to store separately, so I recommend not pre-stuffing your mushrooms. That said, if you insist on assembling 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—and the larger the mushrooms, the longer this will take. Also, if you’re making bigger stuffed mushrooms—like shrimp stuffed portobello mushrooms—you’ll 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 ground dark meat chicken and turkey work well in this mushroom recipe. Folks can substitute scallops for the shrimp, too.

Ingredients

An overhead shot of the raw ingredients to make paleo and keto shrimp stuffed mushrooms.
  • Cremini mushrooms: Run-of-the-mill brown or white mushrooms work great for this dish. Try to pick medium-sized mushrooms that are a little less than 2-inches in diameter. The more uniform the ’shrooms, the more uniform they’ll cook!
  • Ghee or avocado oil: I like using melted ghee to coat the mushrooms before roasting, but you can use avocado oil spray as well.
  • Raw shrimp: Any size of shrimp will work because you’re gonna blitz them into a paste.
  • Scallions or Green Onions
  • Cilantro: Hate the taste of cilantro? Just double up the scallions!
  • Bacon slices: Add smokiness and umami!
  • Jalapeño pepper: Adds a spicy kick, but you can leave it out if you don’t like heat.
  • Red Boat Fish Sauce: Don’t be afraid of fish sauce! It adds saltiness and indescribable deliciousness. If you have an allergy, you can substitute coconut aminos with salt to taste.
  • Diamond Crystal brand kosher salt
  • Freshly-ground black pepper

How to make shrimp stuffed mushrooms!

Heat the oven to 450°F with the rack in the middle. While the oven is getting hot, clean your mushroom caps with a brush and remove the stems. Next, brush the melted ghee on the cleaned mushrooms.

Close-up of someone removing the stem from a cremini mushroom.

Place the prepared mushrooms gill-side down on a rimmed baking sheet lined with parchment paper. Sprinkle salt on the tops of the mushrooms.

Sprinkling salt on top of ghee coated brown mushrooms on a parchment paper lined rimmed baking sheet.

Pop the tray of mushrooms into the oven and roast them for 12 minutes.

A baking sheet of cremini mushrooms (gill-side down) being placed into an oven.

Next, flip over the mushrooms, and roast for 5 to 10 minutes more…

A pair of tongs are flipping over the roasted cremini mushrooms so they are gill-side up.

…or until the liquid released by the mushrooms has evaporated.

A tray of roasted cremini mushrooms, gill side up.

Make the shrimp filling

While the mushrooms are roasting  in the oven, make the shrimp filling. Toss the shrimp, bacon, scallions, cilantro, jalapeño, and fish sauce into the work bowl of a food processor.

The stuffing ingredients are put inside a food processor.

Pulse the ingredients for the filling until a coarsely-chopped mixture develops.

The filling after it has been pulsed in a food processor.

The filling should be the consistency of a sticky, chunky paste. To taste for seasoning, form a tiny patty and fry it up and taste it. Then, mix in extra salt and pepper to the stuffing if needed.

Close-up of the texture of the final stuffing on the end of a spatula.

Assemble and bake the stuffed mushrooms

Scoop out the filling with a spoon or small disher and fill each cooked mushroom with the shrimp paste.

Close-up of shrimp-stuffed mushrooms ready to go in the oven.

Return the stuffed mushrooms to the oven for 8 to 10 minutes or until the shrimp mixture has cooked through.

A tray of shrimp stuffed mushrooms being placed in the oven.

Look at these delicious morsels!

A closeup of freshly baked Chinese-inspired shrimp stuffed mushrooms on a parchment lined baking tray.

Transfer the mushrooms to a plate and serve!

Close up of a finished shrimp stuffed mushroom.

What are good dipping sauces?


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes 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 2022)


PRINTER-FRIENDLY RECIPE CARD

Shrimp Stuffed Mushrooms (Whole30, Keto, Gluten Free)

4.80 from 20 votes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 24 pieces
These elegant Chinese-inspired shrimp stuffed mushrooms are crowd pleasers at potlucks and game day parties! If you love dim sum, you’ll love this paleo, gluten-free, Whole30 and keto appetizer!

Ingredients 
 

  • pounds cremini mushrooms about 24 medium-sized mushrooms
  • 2 tablespoons melted ghee or avocado oil spray
  • Diamond Crystal brand kosher salt
  • ½ pound raw shrimp shelled and deveined
  • 2 bacon slices diced
  • 2 scallions roughly chopped
  • ¼  cup chopped cilantro
  • 1 tablespoon diced jalapeño pepper
  • 1 teaspoon Red Boat fish sauce or coconut aminos
  • Freshly-ground black pepper
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Instructions 

  • Heat the oven to 450°F with the rack in the middle. While the oven is getting hot, clean your mushroom caps with a brush and remove the stems. Next, brush the melted ghee on the cleaned mushrooms.
  • Place the prepared mushrooms gill-side down on a rimmed baking sheet lined with parchment paper. Sprinkle salt on the tops of the mushrooms.
  • Pop the tray of mushrooms into the oven and roast them for 12 minutes. Next, 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 roasting in the oven, make the shrimp filling. Toss the shrimp, bacon, scallions, cilantro, 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 taste it. Then, mix in 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 stuffed mushrooms to the oven for 8 to 10 minutes or until the shrimp mixture has cooked through. Transfer the mushrooms to a plate and serve!

Video

Notes

FYI: Nutrition facts are for one stuffed mushroom.
Dipping Sauces for the Mushrooms:

Nutrition

Calories: 32kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 87mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




15 Comments

  1. 5 stars
    This was delicious! On our second Whole30 and looking for something different. We used portobello caps to make giant stuffed mushrooms, so added a little cooking time. Didn’t change anything else and they were perfect!

  2. 5 stars
    We love this recipe for game day! Thanks for sharing the tip about roasting the mushrooms first, I’ve been lazy in the past. I will definitely do that next time.

  3. Wondering if you could roast the mushrooms ahead of time and make the filling and refrigerate ahead of time and later assemble cook before serving. Would you be able to reheat these? They sounds so delicious! Love the idea of one commenter of putting shrimp stuffing portabello mushrooms

  4. So the bacon cooks in the mushroom and is not pre cooked for chrispiness. I think either would be good but I want to use your recipe. TIA.

  5. 5 stars
    Great dim sum!
    We ate the whole thing for supper. That’s how good it is (and how unreasonable we are).
    Thank you Michelle!

  6. 5 stars
    I really want to make this for Superbowl, but consider cilantro a vile weed (it tastes like soap to me). Is it necessary for the recipe? I can see it adds nice color – I’m wondering if I could sub parsley instead?

  7. 5 stars
    Excellent recipe! Easy to make and so tasty. I definitely recommend giving these a try as an appetizer or main dish.