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5 from 6 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: American
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.

Video

Notes

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

Nutrition

Serving: 1stuffed mushroom (approx.) | Calories: 54kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 130mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg