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.
Melt the butter in a large saute pan over medium heat.
Add the celery, garlic, onions, and bell pepper.
Cook for 3 – 4 minutes or until the vegetables have softened and are fragrant.
Add the peeled shrimp and cajun seasoning, and cook for 3 minutes or until the shrimp are turning opaque and white.
Add the salt, heavy whipping cream, and almond flour to the pan and cook for another 3 minutes, or until thickened but not dry.
Remove from the heat and stir in the parsley, lemon juice, and parmesan cheese until well mixed.
To make the stuffed mushrooms:
Preheat the oven to 375 degrees Fahrenheit
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.
Place the cleaned mushrooms on a large plate, and microwave uncovered for 2 minutes to partially soften.
Remove from the microwave and transfer the mushrooms to a small sheet pan.
Spoon equal amounts of the prepared shrimp mixture into the mushroom caps.
Bake for 15 minutes or until lightly golden brown and bubbling.
Garnish with lemon wedges and fresh parsley.
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.
