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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I love hot crab dip
I like coconut shrimp.
Crawfish fettucine is our fave.
Tweeted https://twitter.com/dddiva/status/615267571386859520
My favorite seafood recipe is Shrimp Osaka.
When I was growing up my grandmother made the best Crawfish Bisque in the world. It is still my favorite recipe to make and eat.
Laurie Emerson
Tweeted.
https://twitter.com/birdiebee52/status/615281007655161856
WOW that looks DELICIOUS!!! 🙂 Some of my favorite seafood recipes..hmm… I LOVE Fish & chips with a nice piece of halibut 🙂 I also love shrimp… OH and I once had the most delicious fish tacos… If it’s tasty, then I love it lol
Tweeted 🙂 – https://twitter.com/Enter_Now/status/615287926419632128
Lobster Bisque is my favorite.
Hi
Your recipes are delightful, this recipe sounds great. I think I will top with a little bechamel sauce made with some sherry. my favorite seafood recipe Maryland cream of crab soup with sherry on the side
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I made this tonight and it was the best stuffed mushroom I ever made husband still raving about it..will so make again thanks so much this was delish!!
So, I came across this recipe on Pinterest recently and it was amazing! I do have one question though, did your egg cook like scrambled eggs or did it bind into the mix? Mine just scrambled and I wondered if I did something wrong. We still enjoyed them! And will definitely make them again but I assumed the mixture would be held together better than it did.
I’m glad you enjoyed the recipe. Yes, mine also scrambled a bit. I found that packing the shrimp stuffing onto the mushroom cap does help it bind a bit more in the oven! Hope that helps!
Made this tonight and it was amazing! The other bonus was that it was easy and quick. The eggs do scramble a bit when you add them to the sauce pan, just mix it quickly! Still delicious
Since Costco stopped making a shrimp stuffed portobello I’ve been looking for a replacement. This is IT! Thank you.
stuffed shrump shrooms? Gotta love it i guess. Made this 3 times so far and got “Oh my goodness, this is great nom, nom”.
Next time I make this, tonight, I’m not telling anyone so that I can actually get a chance to taste them myself. Bunch of little piggies.?
Thank you.
Made this today with a couple minor tweaks. AMAZING!
These came out amazing ! Very filling too. I put marinara sauce at the bottom. I would definitely make again!
Made it a couple of times. My husband and I love it. Serve with Linguine….it’s delicious.
We love this and it has become a frequent dish we cook. We usually add a chopped bell pepper if we have one around (add with mushrooms, onions, and garlic) and some Parmesan in with the breadcrumbs (we love cheese), as well as on top. Otherwise we leave the recipe alone!
Your additions sound delicious, Caitlin! Appreciate you taking the time to come back and comment!
This was delicious! I have to admit I cheated a bit and bought frozen shrimp scampi. I defrosted it and chopped the shrimp to put in the filling and then heated the sauce to pour over the top and on some pasta. I would definitely make it again.
Absolutely delish!! Used two large portobello caps… one for me – one for hubby. Was more than plenty for each of us.
Saving to make again!!
Very very delicious. Used Monterey and Romano cheese instead.
First time making this one, and it’s great! But I must confess our shrimp were not from Louisiana; we are due south of you in Yucatan, Mexico, so our camarones are raised in Campeche and sold to us by a guy who has a cooler in the trunk of his Toyota.
Only other comment: this is a 30-minute meal if someone else has cleaned the shrimp for you! That sloppy job takes me at least 20 minutes all by itself.
We will definitely make this again. Gracias!
We cannot make enough. You cannot get seconds, they go so fast.
Great recipe! My wife and I Throughly enjoyed it! No changes.
Just wondered if the breadcrumbs should be seasoned or plain? I can’t wait to make this!!
I made this lovely recipe today and we LOVED it!!
I will make this shrimp stuffed mushrooms many times in the future. Thanks!
We love this recipe! We make it about once a month and always clean plates. And I have some picky eaters! Fresh basil definitely makes the difference, so use whenever possible. We are so glad we found this one, will be part of our menus for years to come!