Makes 24 pieces / Hands-On Time: 20 minutes / Total Time: 40 minutes
Ingredients:
24 ounces (about 24 medium-sized) cremini mushrooms
2 tablespoons melted Ghee or fat of choice
8 ounces fresh or frozen shrimp
¼ cup scallions (about 2 scallions), roughly chopped
¼ cup packed cilantro
2 bacon slices, diced (about ⅓ cup)
1 tablespoon jalapeño pepper, diced small
1 teaspoon Paleo-friendly fish sauce
Kosher salt
Freshly-ground black pepper
Preheat the oven to 450°F.
Ingredients:
24 ounces (about 24 medium-sized) cremini mushrooms
2 tablespoons melted Ghee or fat of choice
8 ounces fresh or frozen shrimp
¼ cup scallions (about 2 scallions), roughly chopped
¼ cup packed cilantro
2 bacon slices, diced (about ⅓ cup)
1 tablespoon jalapeño pepper, diced small
1 teaspoon Paleo-friendly fish sauce
Kosher salt
Freshly-ground black pepper
Preheat the oven to 450°F.
- Clean your cremini 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.
- While the mushrooms are in the oven, de-vein 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 or small disher, 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.