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
- 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
- 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.