Shrimp-Stuffed Portabello Mushrooms + Weekly Menu
Prep time: 
Cook time: 
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Serves: 3 stuffed mushrooms
  • 3 large portobello mushrooms
  • 2 Tbsp unsalted butter
  • ½ cup onion, finely chopped
  • 4 cloves garlic, minced
  • ½ lb shrimp, peeled, deveined, and chopped
  • ½ cup breadcrumbs
  • 1 egg, lightly beaten
  • ¼ tsp salt
  • 1 Tbsp fresh lemon juice
  • 1 pinch red pepper flakes
  • 2 Tbsp fresh basil, chopped
  • ¼ cup parmigiano-reggiano cheese, grated
  • ¼ cup parsley, chopped
  1. Preheat the oven to 425 degrees F.
  2. Remove the stems from the mushroom, chop stems and set aside. Wipe the mushroom caps clean with a damp paper towel.
  3. Heat the butter in a large skillet over medium heat; add the chopped mushroom stems, onion, and garlic and cook for 6 to 8 minutes, or until tender. Add chopped shrimp and cook for 2-3 minutes or until shrimp are just pink; add breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes. Cook for 2 to 3 minutes, stirring as needed.
  4. Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmigiano-reggiano.
  5. Bake mushrooms for 20 minutes. Sprinkle with chopped parsley before serving.
Recipe adapted from Little Spice Jar and originally, Louisiana Seafood
Nutrition Information
Serving size: 1 stuffed mushroom Calories: 361 Fat: 15.3 Carbohydrates: 36.0 Sugar: 3.0 Sodium: 532 Fiber: 6.7 Protein: 23.3 Cholesterol: 108
Recipe by Prevention RD at