Shrimp Stuffed Portobello Mushrooms Recipes

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SHRIMP STUFFED PORTABELLA MUSHROOMS



Shrimp Stuffed Portabella Mushrooms image

Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

Provided by thepitclub

Categories     Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 14

5 large portabella mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees F.
  • Remove stems from mushroom caps and dice stems, set aside.
  • Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
  • Melt butter in a large skillet over medium heat.
  • Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
  • Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
  • Add cream cheese to mixture and stir well.
  • Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
  • Spray an 8x11 glass baking dish with non-stick cooking spray.
  • Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
  • Evenly spread remaining half cup of cheddar cheese over stuffed caps.
  • Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

AMAZING SHRIMP STUFFED MUSHROOMS



Amazing Shrimp Stuffed Mushrooms image

My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.

Provided by Kara Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 3h50m

Yield 10

Number Of Ingredients 7

20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
½ cup chive and onion flavored cream cheese
½ teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
¾ cup grated Romano cheese

Steps:

  • Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
  • While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
  • Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 2.9 g, Cholesterol 40.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 187.8 mg, Sugar 1.7 g

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS



Five-Ingredient Grilled Shrimp-Stuffed Mushrooms image

Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.

Provided by Michelle Dudash

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 portobello mushroom
2 scallions, white and green parts
1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
Freshly ground black pepper
Salt
2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
Lemon wedges for serving

Steps:

  • Preheat grill to medium, about 350 to 400 degrees F.
  • Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
  • Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
  • Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
  • Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

SHRIMP-STUFFED PORTOBELLO MUSHROOMS



Shrimp-Stuffed Portobello Mushrooms image

Categories     Mushroom     Shellfish     Bake     Cocktail Party     Quick & Easy     Mayonnaise     Parmesan     Basil     Rosemary     Shrimp     Bon Appétit

Yield Makes 4 (appetizer) servings

Number Of Ingredients 10

1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces 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- to 2 1/2-inch portobello mushrooms, dark gills removed

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté 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°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS



Shrimp and Crab Stuffed Portobello Mushrooms image

This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.

Provided by Elizabeth W.

Categories     Crab

Time 35m

Yield 4 Stuffed portobello mushrooms, 4 serving(s)

Number Of Ingredients 15

4 medium portabella mushrooms (cleaned and stems saved for adding back into mixture)
2 tablespoons butter or 2 tablespoons margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 lb shrimp (peeled, deveined, and cooked shrimp, chopped)
1 cup crabmeat (fresh if you have been picking)
1 ear of corn (kernels cut off cobb)
1/2 cup breadcrumbs
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 ounce parmigiano-reggiano cheese, grated
4 ounces cream cheese, softened
2 teaspoons parsley (fresh, chopped)
salt & pepper (to taste)

Steps:

  • Preheat oven to 425ºF.
  • Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
  • In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
  • Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
  • Bake, uncovered, about 15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4

THE BEST SEAFOOD STUFFED MUSHROOMS



The Best Seafood Stuffed Mushrooms image

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

SHRIMP-STUFFED MUSHROOMS



Shrimp-Stuffed Mushrooms image

We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

24 large fresh mushrooms
2 tablespoons butter
1/4 cup chopped sweet red pepper
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
3 tablespoons cream cheese
1 cup chopped cooked shrimp
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.

Nutrition Facts :

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Top Asked Questions

How to cook portobello mushrooms and shrimp?
Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 1 to 2 minutes, until shrimp turn opaque. Place portobello caps, stem sides up, on a baking sheet.
How long does it take to make stuffed portobello mushrooms?
Shrimp Stuffed Portobello Mushrooms that are ready in just 30 minutes! These stuffed mushrooms are loaded with so much flavor, easy to make, bikini friendly, and make the perfect summer meal! Hearty portobello mushroom caps are cleaned, with the stems and gills removed and filled with an onion-garlic-breadcrumbs-shrimp mixture that’s been flavor...
How to cook shrimp and mushrooms in a pan?
Remove mushroom stems and chop them coarsely; set aside. In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 1 to 2 minutes, until shrimp turn opaque.
What are portobello mushrooms made of?
Hearty portobello mushroom caps are cleaned, with the stems and gills removed and filled with an onion-garlic-breadcrumbs-shrimp mixture that’s been flavored with lemon juice and basil and an egg to help bind everything together into happy goodness.

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