Shrimp Stuffed Portabella Mushrooms
photo by PaulaG
- Ready In:
- 1hr 15mins
- 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
- 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.
Since I had made more than enough quinoa as a side dish, I used it instead of the bread crumbs. This is great for leftover proteins, not just shrimp. I tossed in some diced chicken along with the shrimp. Very flexible recipe... You can delete the animal protein and use tempeh or tofu for a vegetarian meal.Thank you thepitclub for the recipe!
When I read the fat and calorie contents for this recipe I almost fell on the floor. But it sounded so good! So for 2 mushrooms I halved the recipe, using only a half tsp butter and 1 tbsp olive oil. The veggies lend plenty of liquid so you don't get a dry dish if you hold back on the fats. I then used lite cream cheese, lite shredded cheddar cheese and real shredded parm. I went easy on the cheese amounts. Wound up adding about 1 level tbsp lite mayo at the end as it needed something tangy. Still a heart attack on a plate I am sure, but this recipe is a once in a while treat that is sure to please. Matched it with a light, healthy salad to make myself feel better. Oh, and I used frozen shrimp chopped in pieces and frozen bay scallops. Baked 40 mins at 350, then broiled for 2 mins to get it browned on top. Delicious, elegant and SOOOO decadent!