Shrimp Stuffed Portabella Mushrooms
Elevate your appetizer or main course game with these decadent Shrimp Stuffed Portabella Mushrooms! Juicy shrimp, creamy cheeses, and hints of garlic and lemon are blended into a luscious filling, then nestled into meaty portabella caps. Topped with buttery panko breadcrumbs for a golden, crispy finish, these mushrooms are baked to perfection in just 25 minutes. Perfect for seafood lovers, this recipe balances rich, savory flavors with light, fresh notes like parsley and a touch of paprika. Whether you’re hosting a dinner party or treating yourself to an indulgent weeknight meal, these stuffed mushrooms are a guaranteed crowd-pleaser. Best served warm and paired with a crisp salad or roasted vegetables for a complete, satisfying dish!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 cup Shrimp (peeled, deveined, and diced)
- 4 oz Cream cheese (softened)
- 1 cup Mozzarella cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 0.33 cup Panko bread crumbs
- 2 cloves Garlic (minced)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Butter
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Paprika
- 1 tsp Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills using a spoon to create space for the stuffing.
Brush both sides of the mushroom caps lightly with olive oil and place them on a baking sheet, gill side up. Set aside.
In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant.
Add the diced shrimp to the skillet and sauté for 2 minutes or until they just turn pink. Remove from heat and let cool slightly.
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, half of the chopped parsley, cooked shrimp, salt, black pepper, paprika, and lemon juice. Mix until evenly incorporated.
Spoon the shrimp mixture into the prepared mushroom caps, dividing it evenly among them.
In a small bowl, mix the panko bread crumbs with the remaining 1 tablespoon of melted butter. Sprinkle the breadcrumb mixture over the stuffed mushrooms for a crispy topping.
Transfer the baking sheet to the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with the remaining chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.4 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1554 mg | 120% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2780 mg | 59% | |
*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.
