This new spin on Stuffed Portobello Mushrooms is guilt-free, easy to make and tastes absolutely delicious!
The creamy filling is made with shrimp, garlic, herbs and then topped with Parmesan cheese. They are the perfect game day appetizer or addition to your holiday spread for entertaining. Prep them ahead and pop them in the oven 15 minutes before your guests arrive and enjoy!
A great appetizer for entertaining
These delicious stuffed mushrooms can be made as an appetizer. Simply use baby Portobello mushrooms and decrease bake time by 5 minutes.
Storing and reheating leftovers
Stuffed mushrooms are best when eaten within 3 days of being made; otherwise, the mushroom cap tends to get soggy. To reheat them you can microwave them for 1-2 minutes or toss them in the oven or toaster oven at 375 degrees for 10-15 minutes.
Make them ahead of time and freeze them
Once cooled completely, wrap them in plastic wrap and store in an airtight container. They’ll keep in the freezer for up to 3 months. To serve, bake them (frozen) at 375 degrees for 35-40 minutes.
Some ways to “reinvent” your leftover Shrimp Stuffed Portobello Mushrooms:
- Shrimp and Portobello mushroom tacos
- Quesadillas topped with fresh pico de gallo
- Pasta dish: Toss with cooked pasta, wilted spinach, EVOO, minced garlic, salt, pepper and Parmesan cheese
This new spin on Stuffed Portobello Mushrooms is guilt-free, easy to make and tastes absolutely delicious! The creamy filling is made with shrimp, garlic, herbs and then topped with Parmesan cheese. They are the perfect game day appetizer or addition to your holiday spread for entertaining. Prep them ahead and pop them in the oven 15 minutes before your guests arrive and enjoy!
- 1/2 cup panko or crushed bread crumbs
- 2 large Portobello mushroom caps
- 1 tablespoon butter
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1/2 pound wild-caught shrimp (1 & 1/2 cups chopped )
- 1 egg, lightly beaten
- 1/4 teaspoon Himalayan pink salt
- 1/4 teaspoon dried parsley
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped basil (about 8 large leaves)
- 1 pinch red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese
- Preheat oven to 425 degrees.
- Remove the stems from the mushroom, chop stems and set aside.
- Heat butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, shallots, onions and garlic and cook for 4-6 minutes or until tender.
- Add in the chopped shrimp, panko/ bread crumbs, beaten egg, salt, parsley, lemon juice, basil, and red pepper flakes. Cook for 2-3 minutes, stirring as needed until the shrimp turn opaque.
- Place the mushroom caps, stem side up on a baking sheet. Divide and pack the shrimp mixture among the caps.
- Allow the mushroom caps to bake uncovered for 15 minutes. Remove caps from oven, sprinkle with Parmesan cheese and bake until cheese has melted (2-3 minutes). Enjoy!
Use gluten-free ingredients, if necessary.
We recommend organic ingredients when feasible.
- Serving Size: 2
Keywords: Shrimp Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms