Sea Farin Portobellos
Dive into coastal-inspired elegance with these delectable Sea Farin Portobellos—an irresistible fusion of fresh seafood and hearty mushrooms. These large portobello caps, hollowed out to perfection, are generously stuffed with a flavorful blend of tender shrimp, lump crab meat, panko breadcrumbs, and Parmesan cheese, all brightened with fresh parsley and a touch of zesty lemon juice. Perfectly baked to golden-brown perfection, this recipe combines succulent textures and rich umami flavors for an unforgettable appetizer or main course. Ready in under an hour, these gourmet stuffed mushrooms offer a stunning presentation that's ideal for dinner parties or refined weeknight meals. Packed with savory seafood goodness and easy-to-follow steps, Sea Farin Portobellos are a showstopping crowd-pleaser worth savoring.
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Recipe Information
Ingredients
- 4 pieces portobello mushrooms (large, stems removed and gills scooped out)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 piece shallot (finely diced)
- 150 grams small shrimp (peeled, deveined, chopped)
- 100 grams lump crab meat
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons parsley (fresh, chopped)
- 1 tablespoon lemon juice
- 2 tablespoons butter (melted)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Brush the cleaned portobello mushrooms with 1 tablespoon of olive oil and place them on the prepared baking sheet, gill-side up. Set aside.
In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the minced garlic and diced shallot, cooking until fragrant and translucent, about 2-3 minutes.
Add the chopped shrimp to the skillet and cook for 2-3 minutes until just opaque. Remove the skillet from heat and gently fold in the lump crab meat.
In a mixing bowl, combine the cooked seafood mixture with the panko breadcrumbs, Parmesan cheese, chopped parsley, lemon juice, melted butter, salt, and black pepper. Mix until well combined.
Divide the stuffing mixture evenly among the four portobello mushroom caps, firmly pressing the mixture into the cavities of each mushroom.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes. Garnish with additional parsley and serve warm as an appetizer or main course.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 391 mg | 30% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
