Shrimp Stuffed Portobellos

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


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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
egg, slightly beaten
1 Tbsp
lemon juice
2 Tbsp
basil, fresh and finely chopped
2 oz
parmigiano-reggiano, grated
shrimp, peeled tail on, deveined and left whole
basil leaves for garnish

How to Make Shrimp Stuffed Portobellos


  • 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.

Printable Recipe Card

About Shrimp Stuffed Portobellos

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

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