Shrimp Stuffed Shrooms




Paleo Nick is stateside again, but he’s still doing the traveling visionary thing. Not to worry! We have a bunch of his awesome recipes all ready to go, so sit back, tune in and be prepared for a serious mushroom craving.

Mushrooms are the name of the game today, or, more specifically, Shrimp Stuffed Shrooms. This recipe is a mix of button and/or cremini mushrooms – caps and stems thank you very much – scallions, celery, Ga Ga Garlic and a whole of lot of shrimp, and it all comes together in under thirty minutes.

You’ll need a food processor for this tasty little dish, which means you don’t have to get too hung up on perfectly diced veggies. Look for “the roll” in the food processor – check the video for clarification on that technical culinary term – and you’ll know you’re doing it right.

From start to finish, Paleo Nick’s Shrimp Stuffed Shrooms are fast and easy, with super radical results. Impress your friends with your casual culinary expertise, or just treat yourself. Either way, Paleo Nick’s showing you that even when it comes to shrooming, you can…

“Keep it Paleo!”

Shrimp Stuffed Shrooms


  • 14 large mushrooms, button and/or cremini, stems pulled and set aside
  • 1 ½ pounds wild-caught shrimp, peeled, deveined and rinse
  • 3 celery stalks, rough cho
  • 5 Scallions, rough chop
  • 3 tablespoons Ga Ga Garlic
  • Sambal, as garnish, to taste
  • Scallions, chopped, for garnish

Preparation Instructions:

      1. Preheat the oven to 350°F and line a sheet pan with foil.
      2. Place mushroom caps into a large mixing bowl and add olive oil and 2 tablespoons of Ga Ga Garlic. Toss to coat. Lay mushrooms out on the sheet pan topside down
      3. Place the sheet pan with mushroom caps into the oven for approximately 10 minutes, until cooked halfway
      4. While the mushrooms are cooking, chop the mushrooms stems that were set aside. Place them along with the scallions, celery and shrimp into the food processor. Mix for 30 seconds, then add 1 tablespoon of Ga Ga Garlic and continue to mix until it rolls in the bowl (see video for example).
      5. Remove the mushroom caps from the oven. Using a one-ounce scoop (a spoon also works), top each mushroom cap with the shrimp mixture.
      6. Place the sheet pan back into the oven for an additional 10 minutes, or until the tops become browned.
      7. Remove caps from sheet pan and place them onto a plate. Garnish with Sambal to your liking and top with chopped scallions.

      “Keep It Paleo!”

Zone Breakdown:

Protein: (12)
We have a total of 24oz of shrimp, and with 2oz givin us one block, that gives us a total of 12 blocks of protein.

Carbohydrates: (3)
We have carbs coming from the mushrooms and the celery. Starting with the Mushrooms, lets say that about two mushrooms fill a cup, so we have about 7 cups of mushrooms. With 4 cups equaling one block, that means we have about 2 blocks from the mushrooms. Additionally we have the celery that will give us about 1 block from the three stalks for a total of 3 blocks.

Fats: (>1)
Our only fats in this recipe come from the oil the mushrooms are coated in to cook, so it is minimal fats added.

Balancing Act:
The protein to carb ration is 4:1. Make sure you add in some carbs to bring the count up to make this a perfectly balanced meal.


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