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Shrimp-Stuffed Mushrooms by Michelle Tam / Nom Nom Paleo
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4.84 from 18 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: asian food, dim sum, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 24 pieces
Author: Michelle Tam


  • 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


  • 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!



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


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