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Shrimp Stuffed Portobello Mushrooms
Shrimp Stuffed Portobello Mushrooms that are ready in just 30 minutes! These stuffed mushrooms are loaded with so much flavor, easy to make, bikini friendly, and make the perfect summer meal!
Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons butter
- 1/2 cup onions finely chopped
- 4 cloves garlic minced
- 1/2 pound peeled and deveined Louisiana shrimp chopped
- 1/2 cup breadcrumbs
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 pinch red pepper flakes optional
- 1 tablespoon chopped basil
- 1/4 cup grated parmigiano-reggiano cheese grated
- 8 whole cooked Louisiana shrimp
- 1 tablespoon chopped parsley
Instructions
- Position a rack in the center of the oven and preheat the oven to 425ºF.
- Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the onion, and garlic and cook for 6 to 8 minutes or until tender. Add in the chopped shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes (if using). Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.
- Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese.
- Allow the mushroom caps to bake, uncovered for 15 minutes.
- Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.
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Fix for Scrambled Egg Dilemma:
After cooking mushroom stems, garlic and onion, add shrimp, breadcrumbs, salt, basil, lemon, red pepper but NOT the egg. Cook 1-2 minutes until the shrimp is pink.
Then COOL the mixture before adding the egg so the heat doesn’t cook the egg.
Continue recipe and let the oven cook the egg.
We love this recipe! We make it about once a month and always clean plates. And I have some picky eaters! Fresh basil definitely makes the difference, so use whenever possible. We are so glad we found this one, will be part of our menus for years to come!
I made this lovely recipe today and we LOVED it!!
I will make this shrimp stuffed mushrooms many times in the future. Thanks!
Just wondered if the breadcrumbs should be seasoned or plain? I can’t wait to make this!!
Great recipe! My wife and I Throughly enjoyed it! No changes.
We cannot make enough. You cannot get seconds, they go so fast.
First time making this one, and it’s great! But I must confess our shrimp were not from Louisiana; we are due south of you in Yucatan, Mexico, so our camarones are raised in Campeche and sold to us by a guy who has a cooler in the trunk of his Toyota.
Only other comment: this is a 30-minute meal if someone else has cleaned the shrimp for you! That sloppy job takes me at least 20 minutes all by itself.
We will definitely make this again. Gracias!
Very very delicious. Used Monterey and Romano cheese instead.
Absolutely delish!! Used two large portobello caps… one for me – one for hubby. Was more than plenty for each of us.
Saving to make again!!
This was delicious! I have to admit I cheated a bit and bought frozen shrimp scampi. I defrosted it and chopped the shrimp to put in the filling and then heated the sauce to pour over the top and on some pasta. I would definitely make it again.
We love this and it has become a frequent dish we cook. We usually add a chopped bell pepper if we have one around (add with mushrooms, onions, and garlic) and some Parmesan in with the breadcrumbs (we love cheese), as well as on top. Otherwise we leave the recipe alone!
Your additions sound delicious, Caitlin! Appreciate you taking the time to come back and comment!
Made it a couple of times. My husband and I love it. Serve with Linguine….it’s delicious.
These came out amazing ! Very filling too. I put marinara sauce at the bottom. I would definitely make again!
Made this today with a couple minor tweaks. AMAZING!
stuffed shrump shrooms? Gotta love it i guess. Made this 3 times so far and got “Oh my goodness, this is great nom, nom”.
Next time I make this, tonight, I’m not telling anyone so that I can actually get a chance to taste them myself. Bunch of little piggies.?
Thank you.
Since Costco stopped making a shrimp stuffed portobello I’ve been looking for a replacement. This is IT! Thank you.
Made this tonight and it was amazing! The other bonus was that it was easy and quick. The eggs do scramble a bit when you add them to the sauce pan, just mix it quickly! Still delicious
So, I came across this recipe on Pinterest recently and it was amazing! I do have one question though, did your egg cook like scrambled eggs or did it bind into the mix? Mine just scrambled and I wondered if I did something wrong. We still enjoyed them! And will definitely make them again but I assumed the mixture would be held together better than it did.
I’m glad you enjoyed the recipe. Yes, mine also scrambled a bit. I found that packing the shrimp stuffing onto the mushroom cap does help it bind a bit more in the oven! Hope that helps!
I made this tonight and it was the best stuffed mushroom I ever made husband still raving about it..will so make again thanks so much this was delish!!
Hi
Your recipes are delightful, this recipe sounds great. I think I will top with a little bechamel sauce made with some sherry. my favorite seafood recipe Maryland cream of crab soup with sherry on the side