These elegant Chinese-inspired shrimp stuffed mushrooms are crowd-pleasers at potlucks and game-day parties. If you love dim sum, you’ll enjoy this paleo, gluten-free, Whole30, and keto-friendly appetizer.
Table of Contents
- Dim sum inspired stuffed mushrooms
- Make-Ahead Tips
- Can I use a different type of mushroom?
- Can I substitute something else for the shrimp?
- Ingredients
- How to make shrimp stuffed mushrooms
- Make the shrimp filling
- Assemble and bake the stuffed mushrooms
- What are good dipping sauces?
- More paleo appetizers
- Printer-friendly recipe card
Dim sum inspired stuffed mushrooms
I grew up eating Chinese dim sum, but gluten sensitivity made me look for alternatives that keep the flavor without the wheat. These shrimp stuffed mushrooms deliver that familiar savory, umami taste in a paleo-friendly package. They’re fast to prepare, great for feeding a crowd, and make an elegant appetizer for parties, potlucks, or casual game-day gatherings.
Make-Ahead Tips
You can roast the mushroom caps and prepare the shrimp filling up to two days in advance. Store the components separately in airtight containers for best texture; pre-stuffed mushrooms can become soggy. If you must assemble ahead of time, let the roasted mushrooms cool completely before filling and refrigerate until ready to bake.
Can I use a different type of mushroom?
Absolutely. Shiitake or large portobello mushrooms work well. Larger mushrooms will release more liquid and may require longer roasting to evaporate moisture. For bite-sized alternatives, use mini sweet peppers instead — they don’t need roasting and make colorful finger-food options.
Can I substitute something else for the shrimp?
Yes. Ground pork, ground dark-meat chicken or turkey are great substitutes. Scallops can also replace the shrimp for another seafood option. Adjust seasoning and cook times as needed for different proteins.
Ingredients
- Cremini mushrooms: About 1½ pounds (roughly 24 medium mushrooms). Choose medium-sized caps for even cooking.
- Melted ghee or avocado oil: 2 tablespoons, to coat the mushrooms before roasting.
- Raw shrimp: ½ pound, shelled and deveined — any size is fine since the shrimp will be pulsed into a paste.
- Scallions (green onions): 2, roughly chopped.
- Cilantro: ¼ cup chopped. Omit if you dislike cilantro and increase scallions instead.
- Bacon: 2 slices, diced for smoky depth.
- Jalapeño: 1 tablespoon diced (optional; omit if you prefer mild).
- Fish sauce or coconut aminos: 1 teaspoon for salty, savory umami. Use coconut aminos plus salt if avoiding fish sauce.
- Diamond Crystal kosher salt and freshly ground black pepper
How to make shrimp stuffed mushrooms
Preheat your oven to 450°F with the rack in the middle. Clean mushroom caps with a brush or damp cloth, remove the stems, and brush the caps with melted ghee or lightly spray with avocado oil.
Arrange the mushrooms gill-side down on a rimmed baking sheet lined with parchment. Sprinkle the tops lightly with salt. Roast for 12 minutes, then flip them gill-side up and roast an additional 5–10 minutes, or until the liquid released from the mushrooms has evaporated.
Make the shrimp filling
While the mushrooms roast, combine the shrimp, diced bacon, scallions, cilantro, jalapeño, and fish sauce (or coconut aminos) in a food processor. Pulse until the mixture forms a sticky, chunky paste. Test the seasoning by frying a small patty and tasting; adjust salt and pepper as needed.
Assemble and bake the stuffed mushrooms
Spoon the shrimp mixture into each roasted mushroom cap using a small spoon or disher. Return the filled mushrooms to the oven for 8–10 minutes, or until the shrimp filling is cooked through and hot.
Remove the mushrooms from the oven, transfer to a serving plate, and serve warm.
What are good dipping sauces?
- All-purpose stir-fry sauce (use a paleo-friendly recipe)
- Sriracha or a simple sriracha mayonnaise (paleo mayo mixed with sriracha)
- Dumpling dipping sauce: rice vinegar, coconut aminos, red pepper flakes, and toasted sesame oil
- Chili crisp or other spicy oil-based condiments for extra heat
More paleo appetizers
- Shrimp toast
- Taiwanese popcorn chicken
- Teriyaki pineapple meatballs
- Wonton-style meatballs
- Baked buffalo cauliflower
- Scallion pancakes (paleo versions)
- Paleo potstickers
- Asian sticky wings
Looking for more recipes? Check a recipe index or your favorite paleo cookbook for additional ideas and variations.
PRINTER-FRIENDLY RECIPE CARD
Shrimp Stuffed Mushrooms (Whole30, Keto, Gluten Free)
These elegant shrimp-stuffed mushrooms are inspired by dim sum and designed to be paleo, gluten-free, and Whole30-friendly. Makes about 24 pieces.
Ingredients
- 1½ pounds cremini mushrooms (about 24 medium)
- 2 tablespoons melted ghee or avocado oil spray
- Diamond Crystal kosher salt, to taste
- ½ pound raw shrimp, shelled and deveined
- 2 bacon slices, diced
- 2 scallions, roughly chopped
- ¼ cup chopped cilantro
- 1 tablespoon diced jalapeño pepper (optional)
- 1 teaspoon fish sauce or coconut aminos
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 450°F with a rack in the middle. Clean mushrooms, remove stems, and brush caps with melted ghee.
- Place mushrooms gill-side down on a parchment-lined rimmed baking sheet and sprinkle with salt.
- Roast for 12 minutes, flip gill-side up, and roast 5–10 minutes more until liquid evaporates.
- While mushrooms roast, combine shrimp, bacon, scallions, cilantro, jalapeño, and fish sauce in a food processor. Pulse to a sticky, chunky paste.
- Fry a small patty to check seasoning and adjust with salt and pepper if needed.
- Spoon filling into each roasted mushroom cap and return to oven for 8–10 minutes until filling is cooked through.
- Transfer to a platter and serve warm with preferred dipping sauces.
Notes
Nutrition information varies depending on ingredient brands and portion sizes. Test-season a small amount of filling before stuffing to ensure ideal flavor.