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Shrimp Stuffed Portobello Mushrooms
Shrimp Stuffed Portobello Mushrooms that are ready in just 30 minutes! These stuffed mushrooms are loaded with so much flavor, easy to make, bikini friendly, and make the perfect summer meal!
Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons butter
- 1/2 cup onions finely chopped
- 4 cloves garlic minced
- 1/2 pound peeled and deveined Louisiana shrimp chopped
- 1/2 cup breadcrumbs
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 pinch red pepper flakes optional
- 1 tablespoon chopped basil
- 1/4 cup grated parmigiano-reggiano cheese grated
- 8 whole cooked Louisiana shrimp
- 1 tablespoon chopped parsley
Instructions
- Position a rack in the center of the oven and preheat the oven to 425ºF.
- Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the onion, and garlic and cook for 6 to 8 minutes or until tender. Add in the chopped shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes (if using). Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.
- Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese.
- Allow the mushroom caps to bake, uncovered for 15 minutes.
- Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.
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This is absolutely delicious exactly as written. Since there are only two of us, I halved the ingredients to use in two portobello mushrooms. VERY filling, satisfying, and a pleasure to prepare. Thank you for this perfect recipe.
Absolutely one of my favorite recipes. I use the large portobello mushrooms and use freshly shredded cheese on top. So easy and delicious
The porter love the portabella mushroom stuffed with shrimp went really well with my fish.
Delish… seriously. We’ve had this for dinner twice…so far. Quick and easy.❤️
I made this last week. Loved these things wouldn’t even share with the dog.
I’m at it again…it’s such a great summer dish stand alone for me.
I love your recipes but there is the nutrition information? I cannot seem to find it on any of them.
This was delicious! My husband and I made it together. We added a bit more red pepper flakes for more heat.
This recipe is absolutely delicious as well as fun and easy to make. Served along with loose-leaf lettuce and sliced cucumbers this makes an elegant and perfectly satisfying evening meal.
Yes, it was delicious. My husband suggested that I make it again and share it with our favorite friends. I responded
, it’s a great idea
Hi there. Do you use fresh or dried breadcrumbs?
Dried breadcrumbs! 🙂
We made these stuffed portobello mushrooms today for family and they were fabulous! Everyone wants the recipe!
The indredients are all great. My issue was I felt the filling was too crumbly and not moist enough. Also by sautéing the shrimp first, mine then over cooked in the oven.
I made this today and we really enjoyed the tastes of the shrimp mixture with the portobello mushroom base. Rather than using bread crumbs, I used quinoa flakes, and the mixture was crumbly and not binding. I’m thinking through how I can have the mixture bind better. However, the recipe is a keeper!
Loved, loved, loved! My husband is a picky eater and he loved it! Used Panko instead of regular bread crumbs don’t know if that made it lighter or not! Will definitely make again!!
I love mushrooms and I loved this recipe. I always rub olive oil on the outside of the mushroom caps before baking. I added an extra egg in the stuffing…just a personal preference. It binds better to me. This recipe is a keeper! Thank you.