These Keto Cajun Shrimp Stuffed Portobello Mushrooms are creamy, spicy, cheesy, shrimpy, perfection! A shrimp lover’s dream – this recipe delivers bold flavors and a hearty, comfort food vibe that is guaranteed to satisfy.
If you’re not sold on this idea of a shrimp stuffed mushroom yet – think baked stuffed shrimp flavor and texture, but creamier and a little spicier, paired with a meaty mushroom base.
Soooo basically surf and turf – but without the actual meat.
Not a mushroom fan? No worries, I’ve got you!
Simply make this keto cajun shrimp mixture on the stovetop as directed – then serve it hot with zucchini noodles, on top of a perfectly grilled steak for “real” surf and turf, on a bed of cooked cauliflower rice, or even small spoonfuls on top of toasted slices of my keto HOP bread as a cute and tasty appetizer.
think baked stuffed shrimp flavor and texture, but creamier and a little spicier
The possibilities for this keto cajun shrimp are endless, but if you enjoy portobello mushrooms then I think you’ll like this stuffed mushroom recipe as is!
I’ve set up the recipe card for stuffing these with full sized portobellos, but if you’re entertaining or just like smaller bites, you can use baby portobello or even white mushrooms and stuff them with this keto cajun shrimp mixture in a fun appetizer size.
These Keto Cajun Shrimp Stuffed Portobellos are only mildly spicy from the Cajun seasoning but you can up the spice level with chopped fresh chilis or dried red pepper flakes if you like.
If you start with raw shrimp that are already peeled and deveined, this keto cajun shrimp stuffed mushroom recipe takes less than 30 minutes from start to finish. Half that time if you aren’t baking it in the mushroom caps as directed.
Either way I promise that it is time well spent!
Whether you opt to eat this keto cajun shrimp stuffed into the mushroom or in some other format, I’m confident that you will enjoy it.
A shrimp lover’s dream – this keto stuffed mushroom recipe delivers bold flavors and a hearty, comfort food vibe that is guaranteed to satisfy!
As always I’m looking forward to hearing what you think of it! Let us know in the comments, and be sure to tag me @ibreatheimhungry on Instagram if you snap a pic!
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Keto Cajun Shrimp Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
These Keto Cajun Shrimp Stuffed Portobellos are creamy, spicy, cheesy, shrimpy, perfection! A shrimp lover’s dream – this recipe delivers bold flavors and a hearty, comfort food vibe that is guaranteed to satisfy.
Ingredients
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6 tablespoons butter
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1/4 cup finely chopped celery
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1 teaspoon minced garlic
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2 tablespoons finely chopped onions
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2 tablespoons finely chopped red bell pepper
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1 lb shrimp, peeled and roughly chopped
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1 tablespoon cajun seasoning
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1 teaspoon kosher salt
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2 tablespoons heavy whipping cream
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1/2 cup almond flour
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2 tablespoons chopped fresh parsley
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1 tablespoon lemon juice
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1/4 cup grated parmesan cheese
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4 large portobello mushroom caps
Instructions
To make the shrimp stuffing:
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Melt the butter in a large saute pan over medium heat.
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Add the celery, garlic, onions, and bell pepper.
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Cook for 3 – 4 minutes or until the vegetables have softened and are fragrant.
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Add the peeled shrimp and cajun seasoning, and cook for 3 minutes or until the shrimp are turning opaque and white.
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Add the salt, heavy whipping cream, and almond flour to the pan and cook for another 3 minutes, or until thickened but not dry.
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Remove from the heat and stir in the parsley, lemon juice, and parmesan cheese until well mixed.
To make the stuffed mushrooms:
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Preheat the oven to 375 degrees Fahrenheit
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Wipe the mushroom caps clean with a dry paper towel, remove the stem (if any) and gently scrape out the black “ribs” with a spoon.
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Place the cleaned mushrooms on a large plate, and microwave uncovered for 2 minutes to partially soften.
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Remove from the microwave and transfer the mushrooms to a small sheet pan.
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Spoon equal amounts of the prepared shrimp mixture into the mushroom caps.
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Bake for 15 minutes or until lightly golden brown and bubbling.
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Garnish with lemon wedges and fresh parsley.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 15 minutes, or in the microwave for 90 seconds.
Notes
Approximate net carbs per stuffed mushroom = 5g.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Keto Seafood Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 429
- Fat: 29g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 32g
Claudia says
This was easy and delicious! I didn’t have butter to saute the veggies, so I used 1.5 TBS olive oil, it turned out great and the whole family loved it!
Rachel King says
Wow, this looks amazing! I’ve never thought of making something like this, but I want to try it.
Dorothy says
These were amazing! I’m always looking for new recipes to serve to my pescatarian friends that aren’t always fish. These will be a great new dish! Thanks for a delicious recipe!
Julie says
Oh. My. Word! This was super delicious, restaurant quality. I used old bay seasoning, without using additional salt. I can’t wait to serve this to company!
Courtney says
This. Was. Amazing!! Definitely try it. It has the right amount of kick, I used 1.5lbs of shrimp to make it super meaty and it’s to die for!
Sandi says
I used to make a recipe similar to this that was not keto. We put this on top of a good white fish. It was over the top amazing. Can’t wait to try this. Here’s the dilemma. I love mushrooms, I love fish. I guess I’ll just have double the recipe and use it both ways!! :)