shrimp stuffed portobellos
(1 RATING)
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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prep time
10 Min
cook time
25 Min
method
Bake
yield
4 (app. portions) or 2 (dinner portions)
Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons butter, unsalted
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 pound shrimp, peeled, deveined and chopped
- 1/2 cup bread crumbs
- 1 - egg, slightly beaten
- 1 tablespoon lemon juice
- 2 tablespoons basil, fresh and finely chopped
- 2 ounces parmigiano-reggiano, grated
- 4 - shrimp, peeled tail on, deveined and left whole
- 8 - basil leaves for garnish
How To Make shrimp stuffed portobellos
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Step 1Preheat oven to 425ºF.
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Step 2Wipe mushrooms with a clean cloth or paper towel. Remove ribs and stems and chop stems coarsely; set aside.
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Step 3In 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.
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Step 4Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 3 to 4 minutes, until shrimp turn opaque.
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Step 5Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps. Sprinkle with cheese.
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Step 6Bake, uncovered, about 15 minutes or until mushrooms are tender.
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Step 7To serve, garnish with additional whole shrimp and basil.
- 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
Category:
Seafood Appetizers
Keyword:
#mushroom
Keyword:
#shrimp
Keyword:
#Seafood
Keyword:
#cajun
Keyword:
#Stuffed
Ingredient:
Seafood
Method:
Bake
Culture:
Cajun/Creole
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