Friday, March 2, 2012

Shrimp-Stuffed Portobello Mushrooms

I see seafood stuffed mushrooms all the time at the grocery store so I thought I would just make my own. I think I made these on Labor Day to test the recipe. Now when I make these, its the first dish to disappear. You can use any cheese you want, but we are big cream cheese people and I was trying to keep the recipe cost-effective.


  • 4 portobello mushroom caps
  • 1 lb of shrimp, cooked, peeled, deveined 
  • 1 brick of softened cream cheese 
  • 2 TEASP grated parmesan cheese
  • 1-2 TEASP fresh dill chopped
  • 1-2 TEASP fresh flat-leaf Italian parsley
  • 2 clove garlic minced
  • Black pepper to taste
  • 1/4 c Panko bread crumbs
Pre-heat oven to 400 (I have also done these on the grill).

In a medium-sized bowl I combine both cheeses, herbs, black pepper and garlic. I add my shrimp and combine well. Scoop as much of the filling as you can into each mushroom cap. Top with bread  crumbs and bake just until golden and bubbly. 

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