Ingredient: portobello mushrooms

Shrimp Stuffed Portobello Mushrooms

I’m sure the appeal of mushrooms isn’t for everyone. For Brion & I, we love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I find the versatility of the portobello mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portobellos are excellent paired with fresh herbs, cheese, tomato or cream based sauces, leafy greens, garlic and onions.

Although rich, meaty portobello mushrooms are delicious all by themselves, filling them to overflowing with a delicious shrimp stuffing puts them over the top.

This is a great main course entrée served with steak, pork chops or chicken. If you are having a party you can make them with baby bellas and serve them as an appetizer.

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 Shrimp Stuffed Portobello Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword shrimp stuffed portobello mushrooms
Servings
Ingredients
Course Main Dish
Keyword shrimp stuffed portobello mushrooms
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Prepare the mushrooms. Remove the stems, clean, chop & set aside. With a damp paper towel, clean the mushrooms. If you prefer, use a spoon to gently scrape the gills from the mushrooms. Place the mushroom cap on a large baking sheet with the gill side facing up. This will form the "bowl" for your filling.
  2. Peel & devein shrimp. Reserve 8-12 whole shrimp to sauté & serve on top of the stuffed Portobello mushrooms. Chop the remaining shrimp & set aside.
  3. Heat the butter in a large sauté pan. Add the chopped mushroom stems, onions, & garlic. Cook for 5-7 minutes until they become tender.
  4. Add the chopped shrimp, breadcrumbs, egg, basil, lemon juice & red pepper flakes to the pan. Cook for 2-3 minutes until it has absorbed the butter & the shrimp begin to turn opaque.
  5. Evenly divide the mushroom mixture over the tops of the mushroom caps forming a small mound. Sprinkle with parmesan cheese.
  6. Preheat oven to 425 F.
  7. Bake for 12-15 minutes until lightly browned.
  8. Lightly sauté the remaining whole shrimp in a pan just until they are pink & cooked. Do not overcook. Place 2 sautéed shrimp on each mushroom cap to serve.

Stuffed Mushrooms in Sun-Dried Tomato Sauce

Stuffed mushrooms are one of those items that can be an appetizer as well as a main course. They are as versatile as you can get. The number of different fillings are endless and can be anything from a simple bread stuffing to seafood, veggies or any kind of meat.

Portobello mushrooms are big, meaty and the ideal vessel for stuffing, creating a dish that is a meal unto itself. Few things can match the flavor of stuffed mushrooms.

Depending on the source, this unique dish has been around since the late 19th century or early 20th century. The fact that they resemble stuffed zucchini, it is likely that the Italians should receive credit for their creation.

Print Recipe
 Stuffed Portobello Mushrooms in Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, European, Italian
Keyword stuffed portobello mushrooms in sun-dried tomato sauce
Servings
Ingredients
Mushrooms
Sauce
Course Main Dish
Cuisine American, European, Italian
Keyword stuffed portobello mushrooms in sun-dried tomato sauce
Servings
Ingredients
Mushrooms
Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Mushrooms
  1. Trim stems from mushrooms & finely chop them; reserve for sauce. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt.
  2. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the 'cap'.
  3. In a skillet, fry mushrooms on both sides until lightly golden. Use a tongs to help fry the sides as well. Remove mushrooms to a plate. To the skillet, add a splash of water & Swiss chard leaves. Sprinkle with salt & pepper & saute until leaves are wilted, about 1 minute.
  4. Divide cream cheese between the 4 mushroom caps. Top with wilted Swiss chard; sprinkle with grated Parmesan & paprika. Set aside, keeping warm.
Sauce
  1. In a skillet , heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes, red peppers & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine (or chicken broth) & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce, then nestle the mushrooms on top. Garnish with chopped fresh parsley. Nice to serve with pasta or potatoes and/or a meat item.