↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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 bread crumbs
1 egg, slightly beaten
1 tbsp lemon juice
1 tsp snipped fresh tarragon
1 oz Gouda or provolone cheese, shredded
Garnish: Peeled, deveined, and cooked shrimp and fresh parsley sprigs
Preheat oven to 425. Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside.
In a large skillet, melt butter over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly.
Stir in chopped shrimp and next 4 ingredients. Place portobello caps, stem sides up, on a jelly-roll pan. Sprinkle mushrooms with cheese. Divide shrimp mixture among portobello caps.
Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and parsley, if desired. Cut into quarters, if desired. Serves: 4
view more member recipes
SHRIMP - STUFFED PORTOBELLO MUSHROOMS
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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 bread crumbs
1 egg, slightly beaten
1 tbsp lemon juice
1 tsp snipped fresh tarragon
1 oz Gouda or provolone cheese, shredded
Garnish: Peeled, deveined, and cooked shrimp and fresh parsley sprigs
Preheat oven to 425. Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside.
In a large skillet, melt butter over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly.
Stir in chopped shrimp and next 4 ingredients. Place portobello caps, stem sides up, on a jelly-roll pan. Sprinkle mushrooms with cheese. Divide shrimp mixture among portobello caps.
Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and parsley, if desired. Cut into quarters, if desired. Serves: 4
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
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 breadc
by sgre52160
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 breadc
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
Recipe Quick Jump