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What Great Grandma Ate / Recipes / Egg Free / Prosciutto Stuffed Mushrooms Recipe (Paleo, Whole30, Keto)

Prosciutto Stuffed Mushrooms Recipe (Paleo, Whole30, Keto)

Last Updated on December 29, 2021 by Jean Choi 6 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Dairy free and paleo stuffed mushrooms filled with prosciutto and cashew cheese! They are a delicious and easy Whole30 and keto appetizer.

paleo stuffed mushrooms on a baking sheet

Finger foods are always so popular on holidays and get togethers. I know some of my guests get more excited about the appetizer than the actual meal. I’ve made these paleo and Whole30 stuffed mushrooms many times and they are always a huge hit. The guests don’t even know that they are gluten and dairy free when they try them!

Watch a Short Video of This Recipe

Gluten Free Stuffed Mushroom Recipe

For these gluten dairy free stuffed mushrooms recipe, cashews are soaked then ground up to make a creamy based, and mixed with chopped up prosciutto. The mushrooms get so tender and juicy once roasted, and the top of the filling crisp up nicely so there’s no need for breading. The flavor and texture combo is just so addicting and wonderful!

mushrooms caps on a baking sheet ready to be filled and roasted

Ingredients in Paleo Stuffed Mushrooms

If you don’t count water, salt, and pepper, there are just 5 ingredients in gluten free stuffed mushrooms!

  • mushrooms: You can use either white or cremini mushrooms for these paleo stuffed mushroom caps. I recommend trying to find larger mushrooms so they are easier to stuff.
  • raw cashews: Make sure the cashews are soaked for at least 2 hours before blending to yield a creamy texture.
  • lemon juice
  • fresh thyme: If using dried thyme, you can use 1 teaspoon instead of 1 tablespoon.
  • prosciutto: To make these stuffed mushrooms Whole30, make sure the ingredients are just pork and salt, without any additives.
stuffing mushroom caps with prosciutto and cashew cheese filling

How to Make This Prosciutto Stuffed Mushroom Recipe

  1. Preheat the oven to 400 degrees F. Remove the stems from the mushrooms, thenor save them for another use.
  2. Drain the soaked cashews and process in the food processor with lemon juice, salt, pepper, thyme, and water until smooth.
  3. Transfer to a bowl and add in the chopped prosciutto. Mix well.
  4. Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
  5. Bake for 20 minutes. 
  6. Top with thyme leaves, then serve warm or at room temperature.
prosciutto stuffed mushrooms served on a plate topped with thyme

Frequently Asked Questions About Gluten & Dairy Free Stuffed Mushrooms

Are these stuffed mushrooms keto?

Yes, this is a keto stuffed mushroom recipe, with just 1 gram of net carb per mushroom. I would limit your serving to 3-4 mushrooms if you want to keep your diet low carb.

Can I make these gluten free stuffed mushrooms with cheese?

Yes! Instead of cashew cheese, you can use cream cheese or goat cheese. I would omit lemon juice, salt, and water if you decide to use cheese.

How long will leftovers last?

Stored in an airtight container in the fridge, these Whole30 stuffed mushrooms should last for 3-5 days.

holding paleo stuffed mushrooms in hand

If you enjoyed these paleo stuffed mushrooms, you might also like…

  • Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)
  • Instant Pot Paleo Cauliflower Mushroom Risotto (Whole30, Vegan, AIP) – with Stovetop Method
  • Whole30 & Paleo Pizza Stuffed Peppers
  • “Cheesy” Stuffed Mini Bell Peppers (Dairy-Free)
paleo stuffed mushrooms with prosciutto

Prosciutto Stuffed Mushrooms Recipe (Paleo, Whole30, Keto)

Dairy free and paleo stuffed mushrooms filled with prosciutto and cashew cheese! They are a delicious and easy Whole30 and keto appetizer.
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: dairy free stuffed mushrooms, gluten dairy free stuffed mushrooms, gluten free appetizer, keto holiday appetizer, keto stuffed mushroom recipe, low carb appetizer, paleo appetizer, whole30 stuffed mushrroms
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 24 stuffed mushrooms (approx
Calories: 44kcal
Author: Jean Choi

Ingredients

  • 1 lb mushrooms
  • 1 cup raw cashews soaked for at least 2 hours
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme plus more for garnish
  • 1/2 tsp salt
  • 1/4 tsp pepper to taste
  • 3 tbsp water
  • 2 oz prosciutto chopped

Instructions

  • Preheat oven to 400 degrees F, then remove the stems from the mushrooms. You can discard the stems or save them for another use.
  • Drain the soaked cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water. Process until smooth.
  • Transfer the cashew cream to a bowl and add in the chopped prosciutto. Stir to combine.
  • Divide the mixture into the mushroom caps and lay them out on a baking sheet.
  • Bake for 20 minutes. 
  • Top with thyme leaves, then serve warm or at room temperature.
Nutrition Facts
Prosciutto Stuffed Mushrooms Recipe (Paleo, Whole30, Keto)
Amount Per Serving (1 stuffed mushroom (approx.))
Calories 44 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 66mg3%
Potassium 103mg3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

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By Jean Choi | November 24, 2014

Comments

  1. linda spiker says

    November 27, 2017 at 9:26 am

    5 stars
    So fun! I love little bite size treats like this!

    Reply
  2. Renee says

    November 27, 2017 at 5:20 pm

    5 stars
    Oh my word I could eat this ALL day! Wow! Beautiful too!

    Reply
  3. Hope says

    November 30, 2017 at 5:50 pm

    5 stars
    Oh I love little bite sized nibbles like these! Prosciutto and mushroom go so well together I bet they are very tasty!

    Reply
  4. Monique says

    November 30, 2017 at 7:24 pm

    5 stars
    These look like the perfect party food! Love the addition of thyme, it’s such a delicious, aromatic herb. Yum!

    Reply
  5. Emily @ Recipes to Nourish says

    November 30, 2017 at 7:36 pm

    5 stars
    These mushrooms sound amazing! Stuffed mushrooms are a favorite in my home, I know these wouldn’t last long. Yum!

    Reply
  6. Carrie Forrest says

    December 3, 2017 at 6:59 pm

    5 stars
    OMG! I’m SO hungry and these amazing. Thanks for sharing!

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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