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shrimp stuffed portobellos

(1 rating)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

The richness of the portobellos is kicked up to another level with the shrimp stuffing and cheese. This is a good baseline recipe to experiment with different herbs and seafood.

(1 rating)
yield 4 (app. portions) or 2 (dinner portions)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For shrimp stuffed portobellos

  • 4 md
    portobello mushrooms
  • 2 Tbsp
    butter, unsalted
  • 1 md
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 1/2 lb
    shrimp, peeled, deveined and chopped
  • 1/2 c
    bread crumbs
  • 1
    egg, slightly beaten
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    basil, fresh and finely chopped
  • 2 oz
    parmigiano-reggiano, grated
  • 4
    shrimp, peeled tail on, deveined and left whole
  • 8
    basil leaves for garnish

How To Make shrimp stuffed portobellos

  • 1
    Preheat oven to 425ºF.
  • 2
    Wipe mushrooms with a clean cloth or paper towel. Remove ribs and stems and chop stems coarsely; set aside.
  • 3
    In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender.
  • 4
    Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 3 to 4 minutes, until shrimp turn opaque.
  • 5
    Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps. Sprinkle with cheese.
  • 6
    Bake, uncovered, about 15 minutes or until mushrooms are tender.
  • 7
    To serve, garnish with additional whole shrimp and basil.
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