If you love mushrooms and you love shrimp, then this recipe for Shrimp Stuffed Portobello Mushrooms is for you. My family loves both making this a favorite of ours.
This versatile recipe can be served as an appetizer, a side dish, or as a main course, depending on the size mushroom you use. I used the large portobello mushroom caps and served as an entree with sauteed green beans. The amounts given are for the dinner portion that served 6. This can be easily divided for fewer people. You may need to adjust the quantities if you are doing an appetizer size. These Shrimp Stuffed Portobello Mushrooms are keto-friendly, low-carb, and ready in 30 minutes.
Prepare the mushroom caps by removing the stems and wiping the mushrooms with a damp paper towel or vegetable brush. Do not use running water to rinse them. Mushrooms are like sponges and will absorb too much water, making them rubbery. If the gills appear to be too dirty, gently scrape them out with a spoon. Place the mushroom caps on a large baking tray. Chop the stems and set aside.
Peel and devein 1 1/2 pounds of shrimp reserving 12 whole shrimp (2 per mushroom) to serve on top of the finished portobellos. Chop the shrimp and place in a bowl.
Heat the butter in a large saute pan. Add the mushroom stems, onions, and garlic to the pan and saute 5-7 minutes until tender. Add the chopped shrimp, breadcrumbs, egg, basil, lemon juice, and red pepper flakes to the pan. Stirring frequently, cook for 2-3 minutes until the shrimp begin to turn opaque and the mixture has absorbed the butter. The shrimp do not need to be fully cooked. They will continue cooking in the oven.
Divide the shrimp mixture evenly over the mushroom caps forming a small mound. Sprinkle with parmesan cheese.
Bake in a preheated 425-degree oven for 12-15 minutes until golden brown.
Meanwhile, saute the remaining 12 shrimp in butter just until they turn pink. Do not overcook. Place 2 shrimp on top of each mushroom cap to serve.
SHRIMP STUFFED PORTOBELLO MUSHROOMS
- 6 large portobello mushrooms
- 2 pounds shrimp divided between chopped and whole
- 3 tablespoons butter
- 1/2 cup onions diced
- 1 tablespoon garlic minced
- 1/2 cup seasoned bread crumbs
- 1 egg beaten
- 1 tablespoon lemon juice fresh-squeezed
- 1 tablespoon basil chopped
- 1 pinch red pepper flakes
- parmesan cheese
- parsley chopped, for garnish, optional
- Prepare the mushrooms. Remove the stems, clean, chop and 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.
- Peel and devein 1 1/2 pounds of the shrimp. Chop and set aside. Reserve 12 whole shrimp to saute and serve on top of the stuffed portobello mushrooms to serve.
- Heat the butter in a large saute pan. Add the chopped mushroom stems, onions, and garlic. Cook for 5-7 minutes until they become tender.
- Add the chopped shrimp, breadcrumbs, egg, basil, lemon juice, and red pepper flakes to the pan. Cook for 2-3 minutes until it has absorbed the butter and the shrimp begin to turn opaque.
- Evenly divide the mushroom mixture over the tops of the mushroom caps forming a small mound.
- Sprinkle with parmesan cheese.
- Bake in a preheated 425-degree oven for 12-15 minutes until lightly browned.
- Lightly saute the remaining whole shrimp in a pan just until they are pink and cooked. Do not overcook.
- Place 2 sauteed shrimp on each mushroom cap to serve.
Are you looking for more fish & seafood recipes? Try this one…it’s delicious!
Or maybe you are looking for more mushroom recipes, here is the perfect one!
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