If you love dim sum, you’ll love this paleo, gluten-free, Whole30, and keto appetizer!
– 1½ pounds cremini mushrooms
– 2 tbsp melted ghee or avocado oil spray
– salt
– 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
Heat the oven to 450°F. Clean your mushroom caps with a brush and remove the stems. 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.
Roast them in the oven 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 coconut aminos into 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. Scoop out the filling with a spoon 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!
