Prep Time: 15 mins • Cook Time: 15 mins • Makes: 6 servings
INGREDIENTS
- 6 large portobello mushrooms
- 3 tablespoons unsalted butter
- 1/2 cup onion, finely chopped
- 6 cloves garlic, minced
- 2 lb shrimp, divided
- 1/2 cup Italian seasoned breadcrumbs
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1 pinch red pepper flakes, optional
- 1 tablespoon fresh basil, finely chopped
- 1/4 cup Parmesan cheese, grated (preferably parmigiano-reggiano)
- 1/4 cup parsley, chopped
DIRECTIONS
- Preheat the oven to 425°F.
- Remove the stems from the mushroom, chop stems and set aside. Wipe the mushroom caps clean with a damp paper towel.
- Peel and devein shrimp. Reserve 12 whole shrimp. Chop and set aside the remaining shrimp.
- Heat the butter in a large skillet over medium heat; add the chopped mushroom stems, onion, and garlic and cook for 6 to 8 minutes, or until tender. Add chopped shrimp and cook for 2-3 minutes or until shrimp are turning pink. Add the breadcrumbs, beaten egg, salt, lemon juice, basil, and the red pepper flakes. Cook for 2 to 3 minutes. Remove from heat.
- Place the mushroom caps, gill side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with grated Parmesan.
- Bake the stuffed mushrooms for 15 minutes, or until lightly browned.
- While the stuffed mushrooms are baking, lightly saute the remaining whole shrimp in a pan just until they are pink and opaque. Do not overcook.
- Place two sauteed shrimp on each stuffed mushroom. Sprinkle with chopped parsley before serving.
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