Tuesday, April 9, 2013

nom nom paleo's Shrimp-Stuffed Mushrooms

I've mentioned (more than once!) the caveman's affinity for stuffed mushrooms. I took his favorite meal in a different direction last night, whipping up nom nom paleo's version using shrimp.

The method and ingredients are very reminiscent of one of my favorite easy paleo dishes, Mark Sisson's Shrimp Cakes from the Primal Blueprint cookbook. I really liked Michelle's inclusion of bacon here, and the recipe couldn't be easier or more refreshing. I used smallish portabello caps but otherwise made the dish exactly as written.

Paleo Shrimp-Stuffed Mushrooms
recipe from nom nom paleo
24 oz. cremini mushrooms (1 used 6 portobello caps)
2 tbs. melted Ghee or fat of choice
8 oz. fresh or frozen shrimp 
1/4 cup scallions (about 2 scallions), roughly chopped 
1/4 cup packed cilantro 
2 bacon slices, diced (about 1/3 cup) 
1 tbs. jalapeño pepper, diced small 
1 tsp. paleo-compliant fish sauce 
salt & pepper
Preheat the oven to 450°F. 

Clean your mushrooms and remove the stems. 

Place the mushrooms on a foil-lined baking sheet, and brush them with melted ghee. Roast the mushrooms, gill-side down, for 12 minutes. 

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 in the oven, devein and remove the tails from the thawed shrimp, and chop them into medium-sized pieces. 

Toss the shrimp, scallions, cilantro, bacon, jalapeño, and fish sauce into the work bowl of a food processor. Season to taste with salt and pepper. 

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 mushrooms to the oven for 8 to 10 minutes, or until the shrimp mixture has set. 

Transfer the mushrooms to a plate and serve.

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