Description
A delightful dish featuring earthy portobello mushrooms filled with a succulent shrimp mixture, perfect for any occasion.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 lb medium to large shrimp, peeled and deveined
- 4 oz cream cheese or ricotta
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms, removing stems and gills.
- Sauté minced garlic in olive oil until fragrant, about 1 minute.
- Add shrimp and cook until just pink and opaque (about 3-4 minutes). Remove from heat.
- In a bowl, combine shrimp, cheese, parsley, breadcrumbs, salt, and pepper. Mix until well combined.
- Generously fill each mushroom cap with the shrimp mixture.
- Place stuffed mushrooms on a baking sheet and bake for about 20 minutes until golden brown.
- Let cool slightly before serving. Garnish with fresh herbs or lemon.
Notes
Avoid overcrowding the baking sheet to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mushroom
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 140mg