Creamy Shrimp and Avocado Stuffed Portobello Mushrooms – A Keto-Friendly Nigerian Brunch Delight
Discover this mouthwatering keto-friendly brunch recipe that combines succulent shrimp, creamy avocado, and tender portobello mushrooms for a delightful Nigerian-inspired experience. Enjoy the cinematic sensory journey with every bite while satisfying your nutritional needs.
Allergens
Shellfish (shrimp)
Ingredients
- 1. 6 large Portobello mushroom caps, gills removed 2. 2 cups shrimp, peeled and deveined 3. 2 ripe avocados, diced 4. 1/2 cup mayonnaise 5. 1/2 teaspoon smoked paprika 6. 1/2 teaspoon ground cumin 7. Salt and black pepper to taste 8. 1 tablespoon olive oil 9. Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the mushroom caps' stems and gently press down on the cap to flatten it slightly. Brush off any dirt, if necessary.
- In a large bowl, combine shrimp, mayonnaise, avocado, smoked paprika, cumin, salt, and black pepper. Mix well until all ingredients are incorporated.
- Divide the shrimp mixture evenly among the mushroom caps, pressing gently to ensure it stays in place.
- Drizzle each stuffed mushroom with olive oil and season with a pinch of smoked paprika.
- Place the mushrooms on the prepared baking sheet and bake for 18 20 minutes or until shrimp is cooked through and mushrooms are tender.
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Chef’s Insight
To achieve the perfect texture in your avocado-shrimp mixture, mash half of the avocado and dice the other half. This creates a creamy base with some chunkier elements to balance the texture.
Notes
Feel free to adjust the seasonings to your taste preference.