Fish and Seafood Recipes
Rich, meaty Portobello mushrooms are delicious all by themselves, but a seafood stuffing takes them to another level—with a definite Louisiana touch.
Shrimp Stuffed Portobello Mushrooms
Yield: 4 servings
- 4 medium Portobello mushrooms (about 1 pound)
- 2 tablespoons butter or margarine
- 1 medium onion, finely chopped (about 1/2 cup)
- 4 cloves garlic, minced
- 8 ounces peeled, deveined and cooked Louisiana shrimp, chopped
- 1/2 cup bread crumbs
- 1 egg, slightly beaten
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh basil, finely chopped
- 1 ounce Parmigiano-Reggiano cheese, grated
- 4 to 8 whole peeled, deveined, and cooked Louisiana shrimp, (21–25 count)
- Fresh parsley or basil sprigs (optional)
- Heat oven to 425 degrees F.
- Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
- In a large skillet, melt butter or margarine 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, bread crumbs, egg, lemon juice, and cook for 1 to 2 minutes, until shrimp turn opaque.
- Place portobello caps, stem 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.
- To serve, garnish with additional whole shrimp and herbs.