Shrimp-Filled Portobello Mushroom Caps
Juicy shrimp, aromatic herbs, and golden breadcrumbs come together in tender Portobello mushroom caps for a flavorful dish that works as a satisfying entrée or a sophisticated appetizer.
Equipment
- Baking sheet
- Skillet
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Chef’s knife
Ingredients
- 4 large Portobello mushrooms
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- 4 green onions, finely sliced
- 2 cloves garlic, minced
- 20 ounces shrimp, peeled, deveined, and chopped
- 1 large egg, beaten
- Juice from half a lemon
- ½ cup fresh parsley, chopped (divided)
- ½ cup breadcrumbs (divided)
- Salt and black pepper, to taste
Instructions
- Prepare the mushrooms – Preheat oven to 400°F. Remove stems from the mushrooms, gently wipe the caps with a damp paper towel, and finely chop the stems.
- Initial bake – Place mushroom caps on a baking sheet, brush all over with 1 tablespoon olive oil, season with salt and pepper, and bake for 15 minutes.
- Make the filling – While mushrooms bake, heat the remaining olive oil with butter in a skillet over medium heat. Add the chopped stems, green onions, and garlic. Season lightly and cook for 8–10 minutes until tender and fragrant.
- Cook the shrimp – Add chopped shrimp to the pan and stir until pink and opaque, about 1–2 minutes. Remove from heat.
- Combine filling ingredients – Stir in the beaten egg, lemon juice, half the parsley, and half the breadcrumbs until evenly mixed.
- Stuff and finish baking – Pat any liquid from baked mushroom caps with paper towels. Spoon the shrimp mixture into each cap, sprinkle with remaining breadcrumbs, and return to the oven for 10–15 minutes until golden.
- Serve – Garnish with remaining parsley and lemon wedges, if desired.
Notes
Pro Tips & Variations
- For a lighter option, substitute breadcrumbs with panko for extra crunch or almond flour for a lower-carb version.
- Add a sprinkle of Parmesan or Gruyère before baking for richer flavor.
- Swap shrimp for crab meat, scallops, or even a mix of seafood for variety.
- Use smaller mushroom caps for bite-sized party appetizers.
- Prepare the filling ahead of time and assemble just before baking for easy entertaining.