↞ recipe box start page
Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
1 lb large shrimp, shelled and deveined
4 medium portobello mushroom caps (1 lb)
5 Tbsp olive oil
2 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup halved grape or cherry tomatoes
1/2 cup thinly sliced fresh basil leaves or
1 Tbsp dried basil
Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 Tbsp of the oil. In a medium-sized bowl, whisk together the remaining 3 Tbsp oil, lemon juice, salt and pepper; add tomatoes and basil leaves; set aside.
Place portobellos and shrimp skewers on grill, or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes. Remove shrimp from skewers and add to bowl with tomato mixture; combine well. Turn portobellos and continue grilling until softened, 2 to 4 minutes longer.
Place portobellos, smooth side down, on 4 serving plates. Spoon shrimp mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired.
makes 4 servings
view more member recipes
Grilled Portobello Caps with Shrimp
view my recipes
print
save
Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
1 lb large shrimp, shelled and deveined
4 medium portobello mushroom caps (1 lb)
5 Tbsp olive oil
2 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup halved grape or cherry tomatoes
1/2 cup thinly sliced fresh basil leaves or
1 Tbsp dried basil
Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 Tbsp of the oil. In a medium-sized bowl, whisk together the remaining 3 Tbsp oil, lemon juice, salt and pepper; add tomatoes and basil leaves; set aside.
Place portobellos and shrimp skewers on grill, or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes. Remove shrimp from skewers and add to bowl with tomato mixture; combine well. Turn portobellos and continue grilling until softened, 2 to 4 minutes longer.
Place portobellos, smooth side down, on 4 serving plates. Spoon shrimp mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired.
makes 4 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
Portobello Caps With Shrimp
by sgre52160
1 pound large shrimp, shelled and deveined 4 medium portobello mushroom caps 5 tbsp olive oil 2 tbsp fresh lemon juice 1/4 tsp salt 1/8 tsp ground black pepper 1/2 cup halved grape or cherry tom
by sgre52160
1 pound large shrimp, shelled and deveined 4 medium portobello mushroom caps 5 tbsp olive oil 2 tbsp fresh lemon juice 1/4 tsp salt 1/8 tsp ground black pepper 1/2 cup halved grape or cherry tom
Tomato & Olive Portobello Caps
by ICOOK2
2/3 cup chopped plum tomatoes 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped Kalamata olives 1 tsp minced garlic 2 tsps extra-virgin olive oil, divided 1/2 tsp finely chopped fresh
by ICOOK2
2/3 cup chopped plum tomatoes 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped Kalamata olives 1 tsp minced garlic 2 tsps extra-virgin olive oil, divided 1/2 tsp finely chopped fresh
Grilled - Artichoke Mushroom Caps
by sgre52160
1 (3 oz) pkg cream cheese, softened 1/4 cup mayonnaise 1 (6 1/2 oz) jar marinated artichoke hearts, drained and finely chopped 1/4 cup grated Parmesan cheese 2 tbsp finely chopped green onion 20â
by sgre52160
1 (3 oz) pkg cream cheese, softened 1/4 cup mayonnaise 1 (6 1/2 oz) jar marinated artichoke hearts, drained and finely chopped 1/4 cup grated Parmesan cheese 2 tbsp finely chopped green onion 20â
Grilled Portabella Caps Stuffed With Herb Cheese
by sgre52160
Portabella mushrooms, stemmed Olive oil Spreadable reduced fat herb cheese Baby spinach, rough chopped Roma tomatoes, diced Buttery crackers, lightly crushed For each serving, to order: Brus
by sgre52160
Portabella mushrooms, stemmed Olive oil Spreadable reduced fat herb cheese Baby spinach, rough chopped Roma tomatoes, diced Buttery crackers, lightly crushed For each serving, to order: Brus
Grilled - Portobello Burger
by sgre52160
5 Portobello mushrooms. (stems removed and washed) Marinade For Mushrooms 1/2 cup balsamic vinegar 4 tbsp olive oil 1 tbsp Italian seasoning 1/4 tsp paprika 1/8 tsp salt 1 tbsp minced garlic
by sgre52160
5 Portobello mushrooms. (stems removed and washed) Marinade For Mushrooms 1/2 cup balsamic vinegar 4 tbsp olive oil 1 tbsp Italian seasoning 1/4 tsp paprika 1/8 tsp salt 1 tbsp minced garlic
view more member recipes
related CDKitchen recipes
Grilled Portobello Caps With Shrimp
Tomato & Olive-Stuffed Portobello Caps
Oven-Roasted Portobello Mushrooms
Roasted Portobello Mushrooms With Blue Cheese
Grilled Portobello Mushroom And Veggie Fajitas
Bacon Wrapped Grilled Shrimp Stuffed With Spicy Cheese
Grilled Shrimp And Scallop Kabobs
Mesquite Grilled Shrimp
Colossal Grilled Shrimp
Grilled Portobello And Vegetable Stacks