These dairy free and Paleo Stuffed Mushrooms are filled with prosciutto and cashew cheese, and they are a delicious and easy Whole30 and Keto finger food!

Finger foods are always so popular on holidays and they are necessary, in my opinion. People come to dinner gatherings HUNGRY and if you don’t have enough appetizers to feed them as soon as they get there, you’ve got some grouchy guests on hand. I’ve made these paleo stuffed mushrooms many time for my family, and they always disappear in no time!

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Prosciutto “Cheese” Paleo Stuffed Mushrooms Recipe

I love this paleo stuffed mushrooms recipe because they are really easy to make, and are always a crowd favorite. You can use any kind of mushrooms that you can stem and fill. I like to use regular white or cremini mushrooms because they are bite sized and perfect for grabbing quickly.

Perfect for Dairy Free Folks

For those who are dairy intolerant, soaked cashews make a delicious creamy cheese substitute. They are mild enough to flavor easily and become soft so they blend into a smooth and thick texture. My dad, who loves cheese, told me one time that these were his favorite holiday appetizers which was the best compliment ever.

If you can eat cheese, you can substitute the blended cashews any kind of creamy cheese you’d like, like goat cheese or cream cheese.

You can eat these prosciutto “cheese” paleo stuffed mushrooms hot right of the oven or at room temperature, so feel free to make this ahead of time in the morning if you need the oven space throughout the day for other dishes. They are still so tasty after sitting out for a few hours!

Prosciutto "Cheese" Paleo Stuffed Mushrooms

These dairy free and Paleo Stuffed Mushrooms are filled with prosciutto and cashew cheese, and they are a delicious and easy Whole30 and Keto finger food!

5 from 6 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 servings

Calories: 54kcal

Author: Jean Choi

Ingredients

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

Instructions

• Preheat oven to 400 degrees F.
• Remove the stems from the mushrooms. You can discard the stems or save them for another use.
• Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
• Process until smooth.
• Place in a bowl and add in the chopped prosciutto. Mix well.
• Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
• Bake for 20 minutes. 
• Serve warm or at room temperature.

Nutrition Facts

Prosciutto "Cheese" Paleo Stuffed Mushrooms

Amount Per Serving (1 stuffed mushroom (approx.))

Calories 54 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 130mg6%

Potassium 105mg3%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 16IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

Feel free to use goat cheese or any other good quality soft cheese instead of cashews if you can handle dairy!