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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


  • 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.



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


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