Spicy Shrimp Stuffed Portobello Mushrooms with Cauliflower Rice (Keto-Friendly)

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large portobello mushroom caps 1 lb shrimp, peeled and deveined 2 cups cauliflower rice 2 tbsp olive oil 2 tsp smoked paprika 1 tsp ground black pepper 1 tsp salt 1/2 tsp cayenne pepper (optional) 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 cup chopped fresh parsley 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean and remove the stems from the portobello mushroom caps. Place them on a baking sheet lined with parchment paper, gill side up.
3. In a large bowl, combine shrimp, paprika, black pepper, salt, cayenne pepper (if using), onion powder, and garlic powder. Toss to coat the shrimp evenly.
4. Stuff each portobello cap with half of the seasoned shrimp mixture, pressing gently to fill the mushroom cap completely.
5. Bake for 12 15 minutes or until the shrimp is pink and cooked through.
6. Meanwhile, heat olive oil in a pan over medium heat. Add cauliflower rice and sauté for 5 7 minutes, until tender. Season with salt and pepper to taste.
7. Remove mushrooms from the oven and spoon cauliflower rice on top of each stuffed mushroom. Top with parsley and feta cheese (if using). Serve immediately.

Chef’s Insight

The combination of spicy shrimp and creamy feta cheese creates a perfect balance of flavors and textures that will delight your taste buds.

Notes

For a more flavorful dish, try adding a pinch of dried herbs like thyme or oregano to the shrimp mixture.