↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 tsp chopped fresh rosemary
6 oz cooked bay shrimp
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 (2 - 2 1/2 inch) Portobello mushrooms, dark gills removed
Heat olive oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Saute until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
Preheat oven to 350. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot. Makes 4 (appetizer) servings.
view more member recipes
SHRIMP STUFFED PORTOBELLO MUSHROOMS
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 tsp chopped fresh rosemary
6 oz cooked bay shrimp
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 (2 - 2 1/2 inch) Portobello mushrooms, dark gills removed
Heat olive oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Saute until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
Preheat oven to 350. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot. Makes 4 (appetizer) servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Shrimp-stuffed Portobello Mushrooms
by sgre52160
4 medium Portobello mushrooms (about 1 pound) 2 tbsp butter 1 medium onion, finely chopped (about 1/2 cup) 4 cloves garlic, minced 8 oz peeled, deveined, and cooked Louisiana shrimp, chopped 1/
by sgre52160
4 medium Portobello mushrooms (about 1 pound) 2 tbsp butter 1 medium onion, finely chopped (about 1/2 cup) 4 cloves garlic, minced 8 oz peeled, deveined, and cooked Louisiana shrimp, chopped 1/
Shrimp - Stuffed Portobello Mushrooms
by sgre52160
4 medium portobello mushrooms (about 1 lb) 2 tbsp butter 1 medium onion, finely chopped (1/2 cup) 4 cloves garlic, minced 8 oz peeled, deveined, and cooked shrimp, chopped 1/2 cup soft brea
by sgre52160
4 medium portobello mushrooms (about 1 lb) 2 tbsp butter 1 medium onion, finely chopped (1/2 cup) 4 cloves garlic, minced 8 oz peeled, deveined, and cooked shrimp, chopped 1/2 cup soft brea
Stuffed Portobello Mushrooms
by sgre52160
4 medium Portobello mushroom caps 1 tbsp Italian salad dressing or olive oil 3 medium plum tomatoes, seeded and chopped 2 tsp basil 2 clove garlic, minced 3/4 cup shredded Italian cheese blend 2
by sgre52160
4 medium Portobello mushroom caps 1 tbsp Italian salad dressing or olive oil 3 medium plum tomatoes, seeded and chopped 2 tsp basil 2 clove garlic, minced 3/4 cup shredded Italian cheese blend 2
view more member recipes