Shrimp-Stuffed Portobello Mushrooms Recipe

Name: Shrimp-Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 cup chopped onion; 1/4 cup chopped fresh basil; 3 large garlic cloves, chopped; 1/2 teaspoon chopped fresh rosemary; 6 ounces cooked bay shrimp; 2/3 cup fresh breadcrumbs made from crustless French bread; 1/2 cup grated Parmesan cheese; 1/4 cup mayonnaise; 8 2- to 2 1/2-inch portobello mushrooms, dark gills removed

Servings: persons

1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 2- to 2 1/2-inch portobello mushrooms, dark gills removed

1
Heat oil in heavy large skillet over medium-high heat.
2
Add onion, basil, garlic, and rosemary.
3
Saute until onion softens, about 5 minutes.
4
Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise.
5
Season filling to taste with salt and pepper.
6
Arrange mushrooms, rounded side down, on oiled baking sheet.
7
Mound shrimp filling in mushrooms, pressing filling to compact slightly.
8
(Can be made 6 hours ahead.
9
Cover and refrigerate.)
10
Preheat oven to 350F.
11
Bake mushrooms until tender and filling begins to brown, about 35 minutes.
12
Serve hot.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 cup chopped onion, 1/4 cup chopped fresh basil, 3 large garlic cloves, chopped, and more.

Yes, Shrimp-Stuffed Portobello Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-Stuffed Portobello Mushrooms

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