Cajun Shrimp & Avocado Stuffed Portobello Mushrooms (Keto-Friendly)

Allergens

Shellfish (shrimp)

Ingredients

• 2 large Portobello mushroom caps
• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning blend
• Salt and pepper, to taste
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the Portobello mushroom caps and remove the stems. Place them cap side down on a baking sheet lined with parchment paper.
3. In a large bowl, toss shrimp with olive oil, Cajun seasoning blend, salt, pepper, and cayenne pepper (if using).
4. Evenly distribute the seasoned shrimp among the two mushroom caps, pressing them gently into the gills of the mushrooms.
5. Bake for 12 15 minutes or until the shrimp is cooked through.
6. In a separate bowl, mix diced avocado, red onion, cilantro, and green onions. Season with salt and pepper to taste.
7. Remove mushrooms from the oven and let them cool slightly. Carefully scoop out any excess shrimp juices and fill each cap with the avocado mixture.
8. Serve immediately and enjoy!

Chef’s Insight

To enhance the flavors even further, marinate the shrimp for 30 minutes before cooking.

Notes

To make this dish vegan, substitute the shrimp with marinated and grilled portobello mushroom caps or zucchini slices and use a dairy-free cheese alternative.