Recipe Time: Shrimp Stuffed Mushroom Appetizer

A hearty, protein-rich appetizer worthy of a fancy holiday party or game-day gathering. I've adapted this from Nomnompaleo.com, one of my favorite sources out there for nutritious and delicious foods.

1 1⁄2 lbs.cremini mushrooms (about 24 medium-sized)
2 Tghee melted
sea salt to taste
1⁄2 lbs.raw shrimp shelled and deveined
3bacon slices diced (optional)
2scallions roughly chopped
1⁄4 Ccilantro roughly chopped
1 Tjalapeño pepper diced
1 tsp.Red Boat fish sauce or coconut aminos
Freshly-ground black pepper to taste

Preheat the oven to 400°F.

As the oven heats, clean any debris from the mushroom caps and remove stems.

Brush each mushroom with melted ghee, then place hole side down on a parchment-lined baking sheet. Sprinkle with salt.

Place tray in oven and roast for 15 min., then flip and roast for 8-10 min. more or until the liquid released by the mushrooms evaporates.

While the mushrooms are roasting, add to a food processor: the shrimp, bacon slices, scallions, cilantro, jalapeño and fish sauce.

Pulse the ingredients until coarsely chopped. The filling should be a sticky, chunky consistency. (To taste for seasoning, use a small spoon to make a small patty - fry it up then taste. If needed, add S & P.)

Use a spoon to scoop some of the shrimp mixture into each mushroom cap. Then place the sheet in the oven for 10-12 min., or until the shrimp mixture is cooked through.

Let the mushrooms cool a few minutes then use tongs to transfer them to a plate for serving.

(Optional garnish: Add chopped fresh cilantro to each cap)

Photo Credit: Nomnompaleo.com