Stuffed Portobello Mushrooms
Savory stuffed portobello mushrooms filled with shrimp, herbs, and cheese offer a flavorful, satisfying appetizer or main dish perfect for entertaining or family dinners.
Ingredients
- 8 medium portobello mushrooms
- 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 salad shrimp ⓘ
- 2/3 cup fresh Italian flavored bread crumbs or crushed croutons ⓘ
- 1/2 cup grated Parmesan cheese or Asiago cheese ⓘ
- 1/4 cup mayonnaise ⓘ
Instructions
- Heat olive oil in a skillet.
- Add chopped onion, chopped fresh basil, chopped garlic, and chopped fresh rosemary. Saute until onion is soft, about 5 minutes.
- Transfer the sautéed mixture to a medium bowl; mix in cooked salad shrimp, bread crumbs or crushed croutons, grated Parmesan or Asiago cheese, and mayonnaise. Season with salt and pepper to taste.
- Remove the dark gills from the portobello mushrooms.
- Arrange the mushrooms, rounded side down, on an oiled baking sheet.
- Fill each mushroom with the shrimp mixture, pressing to pack the filling in tightly.
- Preheat oven to 350°F (175°C).
- Bake the stuffed mushrooms for 35 minutes.
- For a spicy version, lightly sprinkle with red pepper flakes before baking.
Tips & Substitutions
For a lighter version, consider using a Greek yogurt substitute for mayonnaise. You can also swap salad shrimp for crab meat or even sautéed mushrooms for a vegetarian option. To enhance the flavor, add a splash of lemon juice or some diced sun-dried tomatoes to the stuffing. If you prefer, sprinkle some cheese on top before baking for extra richness.
Serving Suggestions
Serve these stuffed portobello mushrooms as a delightful appetizer or side dish. They pair beautifully with a fresh Greek Salad Supper or can be enjoyed alongside grilled meats. For a complete meal, consider serving with a light pasta dish like Tuna Pasta. Garnish with extra fresh basil or a drizzle of balsamic reduction for added flavor.
Storage & Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through. Alternatively, you can microwave them for 1-2 minutes, but the oven method helps maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Portobello Mushrooms contains roughly 308 calories, with 13g protein, 32g carbohydrates, and 17g fat. It is an excellent source of iron (96% of the Daily Value), dietary fiber (42% of the Daily Value), and calcium (41% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms a day in advance. Simply assemble them, cover with plastic wrap, and refrigerate. When you're ready to bake, just remove them from the fridge and allow them to come to room temperature before placing them in the oven.
What can I serve with stuffed portobello mushrooms?
Stuffed portobello mushrooms are versatile and can be served with various sides. A simple green salad, roasted vegetables, or a light pasta dish like Mediterranean recipes complement them well. They also make an excellent accompaniment to grilled meats or seafood recipes, enhancing your meal with their rich flavors.
Can I freeze the stuffed mushrooms?
Yes, you can freeze the stuffed mushrooms before baking. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe container. When ready to bake, there's no need to thaw; just add a few extra minutes to the cooking time for even baking and warming through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).