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Delicious Shrimp Stuffed Portobello Mushrooms
Delicious Shrimp Stuffed Portobello Mushrooms
Stuffed mushrooms are extremely versatile. These make a hearty dinner served alongside a nice green salad or can be made into appetizers using smaller White Button or Baby Portobello Mushrooms. The best thing about stuffed mushrooms is that they can be stuffed with virtually anything and are easily made ahead.
Ingredients
- 4 large Portobello mushrooms
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 4 scallions finely diced
- 2 garlic cloves minced
- 20 oz. shrimp peeled and deveined, chopped
- 1 egg whisked
- 1/2 lemon juiced
- 1/2 cup parsley chopped, divided
- 1/2 cup breadcrumbs divided
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400° F.
- Remove the stems from the mushrooms and clean the mushroom caps with a wet paper towel. Finely chop the stems and set aside.
- Place the mushrooms caps on a rimmed baking sheet and brush with a tablespoon of olive oil on all sides. Season to taste with salt and pepper and bake for 15 minutes.
- While mushrooms are baking, heat the remaining olive oil and butter in a medium skillet over medium heat.
- Add Portobello stems, scallions, and garlic. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become soft and fragrant, approximately 8-10 minutes.
- Add chopped shrimp and cook until the shrimp turn pink and opaque, approximately 1-2 minutes.
- Remove from heat and stir in the egg, lemon juice, 1/2 of the parsley, and 1/2 of the breadcrumbs.
- Remove the Portobello caps from the oven and blot any excess liquid they might have released with a paper towel.
- Fill the caps with the shrimp mixture. Top with the remaining breadcrumbs and return into the oven for another 10-15 minutes.
- Remove from the oven and serve sprinkled with fresh parsley and extra lemon wedges, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 141kcal (7%)Carbohydrates: 12g (4%)Protein: 5g (10%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 41mg (14%)Sodium: 89mg (4%)Potassium: 440mg (13%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 820IU (16%)Vitamin C: 20mg (24%)Calcium: 52mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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