Name: Keto Cauliflower Shrimp Risotto Stuffed Portobello Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 6 portobello mushroom caps (large); 2 cups cauliflower rice; 2 tablespoons butter; 2 cloves of garlic, crushed; 1/4 cup heavy cream; 1/2 cup parmesan cheese, grated; 12 ounces medium raw shrimp, peeled; 1/4 cup water; 4 pieces sun dried tomatoes, minced

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These cauliflower rice shrimp risotto stuffed portobello mushrooms make for a delicious keto dinner. This decadent yet healthy dinner can be done in less than 30 minutes. One low carb risotto stuffed portobello has only 1.1g net carbs and 208 calories!

You might also like this keto pumpkin risotto with shrimp recipe!

white plate with shrimp cauliflower risotto stuffed portobello mushroom — *This post contains affiliate links. For more information visit our policies page.*

If you like rich and creamy risotto you will love this keto cauliflower rice shrimp risotto that I stuffed into a big portobello cap. Yes it’s cauliflower risotto and not classic rice risotto but it is really good. Really!

It’s full of garlic, creamy cheese and sun dried tomatoes. Not to mention succulent shrimp. Each of these stuffed mushrooms have only 1.1g net carbs and 208 calories.

pan with shrimp cauliflower risotto and two white plates with risotto stuffed portobellos with fresh parsley sprigs — *Each if these keto stuffed mushrooms has only 1.1g net carbs and 208 calories!*

Ingredients For This Keto Cauliflower Rice Risotto

Below you can see most of the ingredients that I used: cauliflower rice, cream, garlic, butter, parmesan cheese and raw shrimp. I also used some sun dried tomatoes and of course this was stuffed into large portobello caps.

ingredients: heavy cream, parmesan cheese, cauliflower rice, raw shrimp, butter and garlic cloves

How To Cook Portobello Mushroom Caps

If you’ve never made portobello caps, you want to take a spoon and scrape out the gills on the inside of the cap. First take off the stem and then clean them out. Spray some cooking spray onto both sides of the mushrooms and bake for about 12 – 15 minutes.

Let’s Make Some Cauliflower Rice Shrimp Risotto

While the mushrooms are baking you can make the cauliflower rice risotto. Add butter and garlic to a large pan for a minuter or two. Once it’s fragrant add in the cream, water and half of the parmesan cheese and mix well.

Lastly add the cauliflower rice, sun dried tomatoes and raw shrimp. Cover and cook for 3 minutes or until the shrimp is nice and pink. Pour in the rest of the parmesan and mix well.

closeup of a pan of keto shrimp cauliflower rice risotto

Putting It All Together … Or Not?

The shrimp risotto should be done before or right when the portobellos are done. Spoon the risotto into the mushroom caps and serve. You might have to pour off excess liquid from the mushrooms first.

By the way you don’t have to use the portobellos. I had leftover risotto and ate it for lunch. It was spectacular… imo that is. 🙂

1 shrimp risotto stuffed mushroom cap with an orange pan in background and blue teas towel

Recipe Tips & Notes

I really like to use raw shrimp instead of cooked in my recipes because it seems to have more flavor. But if you want to use cooked shrimp just add it at the very end and mix to incorporate it into the risotto.
This recipe would take less than 20 minutes if you make the risotto while baking the mushrooms.
You can eat this without the mushrooms. The risotto would be a meal in itself.
You can add a little fresh basil to this as it goes well with the sun dried tomatoes.

a fork with some risotto and a cooked shrimp

My husband was very impressed with this dinner and I too was pleasantly surprised how decadent it tastes. I hope you give it a try even if you don’t want the mushrooms. The cauliflower rice risotto with shrimp was very yummy.

The nutritional information for 1 stuffed mushroom cap is:
208 cals / 11g fat / 2.7g carbs / 1.6g fiber / 16.7g protein = 1.1g net carbs