Shrimp Stuffed Mushrooms

Modified from Nom Nom Paleo’s recipe: Serves four. Can be saved overnight and reheated successfully.


·       4 large Portobello mushroom caps

·       2 Tablespoons neutral oil or melted butter/ghee

·       1 lb fresh or frozen raw shrimp (peeled and deveined)

·       3 scallions chopped

·       Big handful chopped cilantro

·       1 tbs fish sauce or soy sauce

·       Diced jalapeno or hot sauce to taste

·       Black pepper to taste

·       Salt to taste


·       Preheat oven to 450F. Line a baking sheet with tin foil.

·       Clean the portobellos and remove the stems. Palce the mushrooms gill-side down on the baking sheet and brush with the oil or butter. Roast for ~15 minutes.

·       While mushrooms are cooking, put everything else in a food processer. Pulse the ingredients until it becomes a coarsely chopped sticky paste.

·       Pull the mushrooms out of the over and flip over so the gills face up and make a nice little cup. Spoon in a quarter of shrimp paste into each mushroom.

·       Pop back into the oven and cook for ~15 more minutes.

·       Serve with more hot sauce, fish sauce, soy sauce, etc. and enjoy!