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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Fix for Scrambled Egg Dilemma:
After cooking mushroom stems, garlic and onion, add shrimp, breadcrumbs, salt, basil, lemon, red pepper but NOT the egg. Cook 1-2 minutes until the shrimp is pink.
Then COOL the mixture before adding the egg so the heat doesn’t cook the egg.
Continue recipe and let the oven cook the egg.
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.
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 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!
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.
We made these stuffed portobello mushrooms today for family and they were fabulous! Everyone wants the recipe!
Hi there. Do you use fresh or dried breadcrumbs?
Dried breadcrumbs! 🙂
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
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.
This was delicious! My husband and I made it together. We added a bit more red pepper flakes for more heat.
I love your recipes but there is the nutrition information? I cannot seem to find it on any of them.
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.
Delish… seriously. We’ve had this for dinner twice…so far. Quick and easy.❤️