Dairy free and paleo stuffed mushrooms filled with prosciutto and cashew cheese! They are a delicious and easy Whole30 and keto appetizer.
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!
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.
How to Make This Prosciutto Stuffed Mushroom Recipe
- Preheat the oven to 400 degrees F. Remove the stems from the mushrooms, thenor save them for another use.
- Drain the soaked cashews and process in the food processor with lemon juice, salt, pepper, thyme, and water until smooth.
- Transfer to 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.
- Top with thyme leaves, then serve warm or at room temperature.
Frequently Asked Questions About Gluten & Dairy Free Stuffed Mushrooms
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.
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.
Stored in an airtight container in the fridge, these Whole30 stuffed mushrooms should last for 3-5 days.
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)
Prosciutto Stuffed Mushrooms Recipe (Paleo, Whole30, Keto)
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.
Video
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So fun! I love little bite size treats like this!
Oh my word I could eat this ALL day! Wow! Beautiful too!
Oh I love little bite sized nibbles like these! Prosciutto and mushroom go so well together I bet they are very tasty!
These look like the perfect party food! Love the addition of thyme, it’s such a delicious, aromatic herb. Yum!
These mushrooms sound amazing! Stuffed mushrooms are a favorite in my home, I know these wouldn’t last long. Yum!
OMG! I’m SO hungry and these amazing. Thanks for sharing!