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Shrimp Stuffed Portobello Mushrooms

Rich, meaty Portobello mushrooms are delicious all by themselves, but a seafood stuffing takes them to another level—with a definite Louisiana touch.

Cooking/Prep Time: 30 minutes
Serves 4

Shrimp, Appetizer

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  • 4 medium portobello mushrooms (about 1 lb.)
  • 2 Tbsp. butter or margarine
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 4 cloves garlic, minced
  • 8 oz. peeled, deveined, and cooked Louisiana shrimp, chopped
  • 1/2 cup bread crumbs
  • 1 egg, slightly beaten
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh basil, finely chopped
  • 1 oz. parmigiano-reggiano cheese, grated
  • 4 to 8 whole peeled, deveined, and cooked Louisiana shrimp, (21 to 25 count)
  • Fresh parsley or basil sprigs (optional)


1.) Preheat oven to 425ºF.

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

3.) 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, breadcrumbs, egg, lemon juice, and cook 1 to 2 minutes, until shrimp turn opaque.

4.) Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps. Sprinkle with cheese.

5.) Bake, uncovered, about 15 minutes or until mushrooms are tender.