Keto-Friendly Australian Shrimp and Avocado Stuffed Portobello Mushrooms
Discover this easy, keto-friendly Australian snack - Keto Shrimp and Avocado Stuffed Portobello Mushrooms! Combining succulent shrimp with creamy avocado and savory mushrooms, this scrumptious dish offers a captivating aroma, mouthwatering flavors, and an elegant presentation that will make your taste buds dance! Try it now and enjoy the perfect fusion of Australian and keto cuisine.
Allergens
Shrimp, Shellfish, Avocado
Ingredients
- 1. 4 large Portobello mushroom caps 2. 8 oz fresh shrimp, peeled and deveined 3. 1 ripe avocado, diced 4. 1/4 cup red onion, finely chopped 5. 1 tablespoon lemon juice 6. 2 tablespoons cilantro, chopped 7. 1 teaspoon garlic powder 8. 1 teaspoon paprika 9. Salt and pepper to taste 10. 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Remove the stems from Portobello mushroom caps, and clean them thoroughly.
- In a mixing bowl, combine shrimp, avocado, red onion, lemon juice, cilantro, garlic powder, paprika, salt, and pepper. Mix well to create the stuffing.
- Spoon the shrimp mixture evenly into each Portobello mushroom cap.
- Place stuffed mushrooms on the prepared baking sheet. Drizzle with olive oil and bake for 18 20 minutes or until shrimp is pink and cooked through.
- Allow to cool slightly, then serve and enjoy!
Chef’s Insight
The key to perfectly cooked Portobello mushrooms is ensuring they are cooked long enough for a tender yet satisfying texture.
Notes
Feel free to add more spices or herbs to suit your taste preferences.