shrimp-stuffed portobello mushrooms
(1 RATING)
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.
No Image
prep time
20 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 1/4 cup olive oli
- 1/2 cup onion, chopped
- 1/4 cup fresh basil, chopped
- 3 - large garlic cloves, minced
- 1/2 teaspoon fresh rosemary, chopped
- 6 ounces peeled cooked shrimp (or 8 oz lump crab meat)
- 2/3 cup fresh bread crumbs
- 1/2 cup parmesan cheese, grated
- 1/4 cup mayonnaise
- 1/2 teaspoon cayenne pepper
- 8 - portobello mushrooms (2 to 2-1/2" with gills removed)
- - salt & pepper to taste
How To Make shrimp-stuffed portobello mushrooms
-
Step 1Preheat oven to 350.
-
Step 2Heat 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.
-
Step 3Stir in shrimp, bread crumbs, cheese, mayo and cayenne pepper and mix well. Season with salt & pepper.
-
Step 4Arrange mushrooms rounded side down on an oiled baking sheet. Mound the filling into the mushrooms, pressing gently to compact.
-
Step 5Bake for 30 minutes or until the mushrooms are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes