Recipe Time: Shrimp Stuffed Mushroom Appetizer

This hearty, protein-rich appetizer is worthy of a fancy holiday party or a game-day gathering. I've adapted the recipe from Nomnompaleo.com, one of my favorite sources out there for nutritious and tasty meals.

Photo credit: Nomnompaleo.com

Ingredients

• 1 1⁄2 lbs. cremini mushrooms (about 24 medium-sized)

• 2 T ghee, melted

• Sea salt, to taste

• 1⁄2 lbs. raw shrimp, shelled and deveined

• 3 bacon slices, diced (optional)

• 2 scallions, roughly chopped

• 1⁄4 C cilantro, roughly chopped

• 1 T jalapeño pepper, diced

• 1 tsp. fish sauce or coconut aminos

• Freshly-ground black pepper, to taste
  

Instructions

1. Preheat the oven to 400°F.

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

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

4. Slide the tray into the oven and roast for 15 min., then flip the mushrooms and roast for another 8-10 min., or until the liquid released by the mushrooms evaporates.

5. While the mushrooms cook, add the following ingredients to a food processor: shrimp, bacon slices (if using), scallions, cilantro, jalapeño and fish sauce.

6. 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, and fry it up to taste. If needed, add S & P to the mixture.

7. 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.

8. 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