Shrimp-Stuffed Portobello Mushrooms


Gotta love cooking in the summer ;)
The finished product!
Mmmmmm... I cannot even begin to describe how good these stuffed portobello mushrooms are!!! They are rich but not too rich and I LOVED the delicious and crunchy crumb topping that goes over top...

Here is the recipe by Pampered Chef! They were a perfect appetizer for my husband and I before a BBQ or could easily be split between 4 people... Yum!

Mushrooms and Shrimp Filling

2 medium portobello mushroom caps (3-4 inches in diameter)
3 ounces shelled, deveined, cooked shrimp, chopped
2 Tbs. grated fresh Parmesan cheese
1 lemon
1 tsp. fresh parsley
 3 Tbs. chive and onion cream cheese spread (Philly cream cheese sells this)
1/4 tsp. Dijon mustard
1 garlic clove, pressed

Crumb Topping

2 tsp. butter or margarine
1 garlic clove, pressed
1 1/2 unseasoned, dry bread crumbs


1. Preheat oven to 400 F. For mushrooms, place mushrooms, gill sides up, on small bar pan... (This stoneware is the BEST for even cooking:

2. For shrimp filling chop shrimp, grate Parmesan. Zest lemon to measure 2 tsp. zest. Snip parsley. In a mixing bowl combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic. Mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.

3. For crumb topping, place butter and garlic in a microwavable bowl and microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is  golden brown and filling is hot. Serve warm.

Before going in the oven

LOVED the crumb topping!


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