Shrimp Stuffed Portobellos

1
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 425ºF.
2Wipe mushrooms with a clean cloth or paper towel. Remove ribs and stems and chop stems coarsely; set aside.
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.
4Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 3 to 4 minutes, until shrimp turn opaque.
5Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps. Sprinkle with cheese.
6Bake, uncovered, about 15 minutes or until mushrooms are tender.
7To serve, garnish with additional whole shrimp and basil.

About Shrimp Stuffed Portobellos

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