04/28/2026
🍤 Mini shrimp-stuffed mushrooms everyone will love!
This appetizer is paleo, gluten-free, Whole30, and keto friendly. Perfect for game day, dinner parties, or a tasty snack.
Ingredients:
1½ pounds cremini mushrooms
2 tbsp melted ghee or avocado oil
salt to taste
½ pound raw shrimp, shelled and deveined
2 bacon slices, diced (optional)
2 scallions, roughly chopped
¼ cup chopped cilantro
1 tbsp diced jalapeño pepper
1 tsp coconut aminos
black pepper to taste
Instructions:
1️⃣ Preheat oven to 450°F. Clean mushrooms with a brush and remove stems. Brush ghee over the mushrooms.
2️⃣ Place mushrooms gill-side down on a lined baking sheet. Sprinkle with salt and roast for 12 minutes. Flip mushrooms and roast another 5 to 10 minutes until liquid evaporates.
3️⃣ While mushrooms roast, make the filling. In a food processor, combine shrimp, bacon, scallions, cilantro, jalapeño, and coconut aminos. Pulse until a chunky paste forms.
4️⃣ Spoon the filling into each roasted mushroom.
5️⃣ Return mushrooms to the oven for 8 to 10 minutes or until shrimp is fully cooked. Serve warm and enjoy!
Your taste buds will thank you. 😋
