Seafood and Portabella Mushrooms
Elevate your weeknight dinners with this elegant yet simple recipe for Seafood and Portabella Mushrooms. Bursting with flavor, this dish combines tender shrimp and scallops, perfectly sautéed in garlic, butter, and a splash of white wine, with the rich, meaty texture of golden-brown portabella mushrooms. Fresh parsley, a hint of lemon, and optional red chili flakes add a zesty, aromatic finish to every bite. Ready in just 35 minutes, this seafood delight is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Serve it alongside crusty bread, rice, or your favorite pasta for a wholesome and satisfying dinner. Whether you're a seafood lover or a fan of hearty mushrooms, this recipe is sure to become a favorite in your rotation!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 minced Garlic cloves
- 1 pound Raw shrimp, peeled and deveined
- 1 pound Scallops
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 0.33 cup White wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove stems and scrape out the gills with a spoon if desired.
Slice the mushroom caps into thick strips and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 5-7 minutes until tender and golden brown. Remove mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Allow the butter to melt and become slightly foamy.
Add minced garlic to the skillet and sauté for about 30 seconds, stirring frequently to avoid burning.
Add the shrimp and scallops to the skillet and cook for 2-3 minutes on each side until the shrimp are pink and the scallops are opaque. Be careful not to overcook.
Return the sautéed mushrooms to the skillet, and pour in the white wine. Allow the liquid to simmer for 2 minutes, reducing slightly.
Stir in the lemon juice, chopped parsley, salt, black pepper, and red chili flakes if using. Toss to combine all ingredients evenly.
Cook for an additional 1-2 minutes to let the flavors meld together.
Remove from heat and serve immediately. This dish pairs well with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.3 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 398 mg | 31% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 4307 mg | 92% | |
*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.
