Keto Spanish Tapas Platter with Chorizo-Stuffed Mushrooms and Garlic Shrimp

Ingredients

• 8 large portobello mushrooms
• 1 lb chorizo sausage, casings removed
• 24 jumbo shrimp, peeled and deveined
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Remove stems from mushrooms and carefully hollow out the centers. Finely chop removed stems and set aside.

3. 3

   In a bowl, combine chopped mushroom stems, chorizo, almond flour, Parmesan cheese, paprika, salt, and pepper. Mix well to form a paste.

4. 4

   Stuff each mushroom with the chorizo mixture and place on prepared baking sheet. Bake for 20 minutes or until tender.

5. 5

   In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until pink and cooked through, about 3-4 minutes per side. Season with salt and pepper.

6. 6

   Arrange stuffed mushrooms and garlic shrimp on a platter, garnish with parsley, and serve immediately.