Shrimp Stuffed Portobellos

Patrick Johnson

By
@pwjohnso

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.


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Comments:

Serves:

4 (app. portions) or 2 (dinner portions)

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

4 medium
portobello mushrooms
2 Tbsp
butter, unsalted
1 medium
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole