Shrimp Stuffed Mushrooms (Whole30, Keto, Gluten Free)
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!
Servings: 24 pieces
Ingredients
- 1½ 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
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:
- All-Purpose Stir-Fry Sauce
- Sriracha
- Sriracha Mayonnaise: Just mix paleo mayonnaise with sriracha to taste!
- Dumpling Dipping Sauce (recipe is in my Nom Nom Paleo: Let’s Go! cookbook): Mix ½ cup rice vinegar + ¼ cup coconut aminos + ½ teaspoon red pepper flakes + 1 teaspoon toasted sesame oil
- Nom Nom Chili Crisp (recipe is in my Nom Nom Paleo: Let’s Go! cookbook)
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