Shrimp Stuffed Portobellos

Shrimp Stuffed Portobellos

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Patrick Johnson


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.


★★★★★ 1 vote

4 (app. portions) or 2 (dinner portions)
10 Min
25 Min


  • 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

How to Make Shrimp Stuffed Portobellos


  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.

Printable Recipe Card

About Shrimp Stuffed Portobellos

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

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