• Tommy Centola

Feast of the Seven Fishes Dish 6: Shrimp-Stuffed Portobello Mushrooms

Stuffed mushrooms are often found as an appetizer. By stuffing a portobello mushroom, this dish now becomes a nice entrée. I think you will agree that stuffed mushrooms works for both.


4 medium Portobello mushrooms (about 1 pounds)

2 tablespoons butter

1 medium onion, finely chopped

4 cloves garlic, minced

8 ounces peeled, deveined and cooked shrimp, chopped

1/2 cup seasoned breadcrumbs

1 egg, slightly beaten

1 tablespoon fresh lemon juice

1 tablespoon fresh basil, finely chopped

1 ounce Parmesan cheese, grated


Preheat oven to 425℉.


Wipe mushrooms with a clean damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.


In a arge skillet, melt butter over medium heat. Cook onion, garlic and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Stir in chopped shrimp, breadcrumbs, egg, lemon juice, and cook 1 to 2 minutes, until shrimp turn opaque.


Place portobello caps, Sten sides up. on a baking sheet. Divide shrimp mixture among portobello caps. Sprinkle with cheese. Bake, uncovered, about 15 minutes or until mushrooms are tender. Serve hot.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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