Shrimp Stuffed Portobello Mushrooms
Oh my god. These are definitely the best stuffed mushrooms that I’ve made in a LONG time.
If you’re a frequent reader of Little Spice Jar, you know how much I stress the importance of buying good quality, wild-caught seafood.
Louisiana Seafood pledges to not only provide the freshest seafood, but also to deliver consistent quality and safety. Did I mention it’s all domestically caught? Yup. You can rest assured that Louisiana Seafood is providing reputable oysters, shrimp, crabs, fish and crawfish that are landed in Louisiana waters.
Portobello mushrooms and shrimp are a match made in heaven.
What I love most about this recipe is that it’s totally weeknight friendly. Ya-huh! A quick 15 minutes of hands on time and another 15 minutes in the oven while you tidy up the 2 dishes it took you to put this meal together. LOVE those kinds of meals. LESS Dishes = Happier Cook. <– Isn’t that always true?
Also, this meal is totally light and bikini friendly. I really feel like I need to be sitting on a beach patio restaurant that’s totally fresco-style everything with a cold glass of mint lemonade, the sun setting in the background and the sounds of waves crashing on shore. Can we all agree that food that transports you to beachy places is definitely amazing?
It’s just 30 minutes way with these stuffed portobello mushrooms.
The shrimp stuffing for these mushroom caps is a breeze to pull together. We’re using the stems from the portobello mushrooms along with a little onion and garlic and letting it sweat up in a couple tablespoons of butter. Get ready for it to smell like a little piece of heaven in your kitchen.
Once they’re done, add in the chopped shrimp, breadcrumbs, a beaten egg, and lemon juice. Oh and a pinch of red pepper flakes because that’s how we do things here on LSJ. For the hubs and I, a hint of spice is mandatory. Let it all heat up for a quick minute or two until the shrimp are cooked through and opaque.
Place that mixture inside the portobello caps and top with a liberal sprinkle of parmesan. Pop them in the oven for 15 minutes and when they’re done, top with a couple additional cooked shrimp, chopped parsley, and basil.
I served mine with a side salad and a wedge of lemon. The lightest most refreshing meal you’ve ever had. For reals.
Just look at that golden deliciousness. How can anyone not love shrimp stuffed mushrooms?
Coastal cuisine is my favorite kind of food to serve up during the summertime. I love adding lemon and basil to my seafood dishes because it makes it so light and refreshing. These shrimp stuffed portobello mushrooms are hearty and filling because of the portobellos and yet still light and flavorful with that Louisiana shrimp and the addition of lemon juice and basil.
You totally need these in your life.
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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my favorite recipe is good Lobster Bisque, the recipe from epicurious is really good!
Lobster Bisque
INGREDIENTS
a 3-pound live lobster
1 medium onion
1 celery rib
1 carrot
1 vine-ripened tomato
1 head garlic
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh thyme leaves
1 bay leaf
8 black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock*
1/4 cup tomato paste
1/2 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons water
*available at fish markets and some specialty foods shops
I like tuna noodle casserole but otherwise I am not a seafood fan
favorite seafood recipe>>Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
I enjoy making shrimp kabobs on the grill.
Tweet
https://twitter.com/clc408/status/614390609181282304
My favorite seafood recipe is shrimp scampi.
I love to make salmon over cedar planks.
Fresh steamed shrimp , peeled with cocktail sauce on a saltine cracker , eat while peeling ! Yum
I love grilled shrimp, served with a lime butter sauce.
I am a vegetarian and no longer eat seafood but when I was a kid my favorite seafood recipe was deep fried, beer battered oysters with fresh cut fries and hushpuppies. It is pretty much the only meat I still miss now. 😀
I tweeted here: https://twitter.com/MsTofuFairy/status/614502934823456768
I love oysters Rockefeller.
I love grilled shrimp with a little spicy seasoning.
tweeted
https://twitter.com/eswright18/status/614563577769234432
Coconut shrimp sounds good too
That looks super yummy minus the mushrooms. lol We like simple shrimp alfredo but would like to try the Crab Cake Pasta Salad recipe from their site. Thank you!
I love shrimp scampi
tbarrettno1 at gmail dot com
tweet https://twitter.com/ChelleB36/status/614648409337806848
tbarrettno1 at gmail dot com
I tend to like seafood en masse, so I love a good cioppino with lots of bread to soak up the sauce.
Bacon-Wrapped Shrimp with Rosemary and Stilton is my favorite
My favorite seafood recipe is Maryland Crab Dip, but from what they have listed, would love to try the crab imperial.
My favorite seafood recipe is Maryland crab dip, but from their list, I’d like to try the crab imperial.
I love shrimp or lobster fried rice.
https://twitter.com/smilekisses/status/614734778764541952
I love sea bream ceviche with fresh coriander ; with extra fresh fish, it’s just incredibly good !
My tweet https://twitter.com/AurelieRed/status/614762716960456704
I love pasta crab salad