Shrimp-Stuffed Portobello Mushrooms

Shrimp-stuffed Portobello Mushrooms Recipe

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Rene Palmer


So most of my recipes are good old fashioned country cooking. However, my husband's family is from Baton Rouge, so I've learned a few things that are distinctly Louisiana.


★★★★★ 1 vote

20 Min
30 Min


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  • 1/4 c
    olive oli
  • 1/2 c
    onion, chopped
  • 1/4 c
    fresh basil, chopped
  • 3
    large garlic cloves, minced
  • 1/2 tsp
    fresh rosemary, chopped
  • 6 oz
    peeled cooked shrimp (or 8 oz lump crab meat)
  • 2/3 c
    fresh bread crumbs
  • 1/2 c
    parmesan cheese, grated
  • 1/4 c
  • 1/2 tsp
    cayenne pepper
  • 8
    portobello mushrooms (2 to 2-1/2" with gills removed)
  • ·
    salt & pepper to taste

How to Make Shrimp-Stuffed Portobello Mushrooms


  1. Preheat oven to 350.
  2. Heat olive oil in a large heavy skillet over medium-high heat. Stir in the onion, basil, garlic and rosemary. Saute for 5 minutes or unilt the onion is tender. Remove to a bowl.
  3. Stir in shrimp, bread crumbs, cheese, mayo and cayenne pepper and mix well. Season with salt & pepper.
  4. Arrange mushrooms rounded side down on an oiled baking sheet. Mound the filling into the mushrooms, pressing gently to compact.
  5. Bake for 30 minutes or until the mushrooms are tender.

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