Description
A delightful dish that combines the umami of portobello mushrooms with the briny flavors of shrimp, creating a satisfying and flavorful entrée.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 lb fresh shrimp, peeled and deveined
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: breadcrumbs for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Gently clean the portobello mushrooms with a damp paper towel and remove the gills using a spoon.
- In a pan, heat olive oil over medium heat, add garlic, and sauté for about 1 minute.
- Add the shrimp and cook until pink, about 3-4 minutes. Remove from heat and let cool.
- In a mixing bowl, combine cooked shrimp, cream cheese, Parmesan cheese, parsley, lemon juice, salt, and pepper; mix well.
- Fill each portobello cap generously with the shrimp mixture, pressing down lightly.
- Sprinkle with breadcrumbs if desired.
- Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes until mushrooms are tender and filling is bubbly.
- For a charred taste, broil for the last few minutes.
Notes
Use fresh ingredients for the best flavor. You can prepare the stuffing a day in advance to save time. Adjust seasoning based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg