Shrimp Stuffed Portobello Mushrooms recipe Epicurious. This was fantastic. Made as is, except left out the rosemary. I think fresh basil, fresh breadcrumbs and good quality cheese are a must. Next time I will make with crab instead of shrimp. This recipe is excellent as is. All of my guest completely enjoyed them saying these were the best mushrooms they ever had. The only change I made for my own personal taste was using 1. I processed in a food processor and cooked the shrimp last two minutes with the onionspice mixture. I felt this gave me a better distribution of shrimp flavor. I used 4 large Portobello mushroom caps and had to double the amount of shrimp filling I tasted the shrimp stuffing before filling the caps and thought they needed something so I added 2 tsp Old Bay Seasoning 14 cup chopped dill 12 cup grated Smoked Mozzarella, sprinkled on top of caps before putting in oven. I think some skim milk ricotta could substitute for the mayonnaise for a more health conscious stuffing. Crab, lobster or scallop or a combination of could substitute in for shrimp. It doesnt get much better than a lowcarb, Philly Cheesesteak stuffed in a Portobello Mushroom Steak and mushrooms work so well together, so why not make. Paleo baked eggs in prosciuttofilled portobello mushroom caps. Paleo breakfast recipe, glutenfree, grainfree, dairy free. I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with. Ingredients 4 large portobello mushroom caps about pound each 2 tablespoons canola oil teaspoon salt teaspoon freshly ground black pepper 1 small onion 2. If you want the smoky, umami flavor of bacon in a mushroom youve got to try this Portobello mushroom baconMy family devoured it and insist that we make this a rotation in, and happily volunteered to be guinea pigs for the changessubstitutionsexperimentation. Read More http www. Shrimp Stuffed Portobello Mushrooms 1. Uhk. VDd. Hg. This is an exceptional way to use left over boiled shrimpMushrooms may be one of my favorite foods. Theres nothing more I like as a side dish than a grilled portabella mushroom. With it still being a bit chilly in Denver. Coarse salt and ground pepper 1 ripe avocado, pitted. The perfect light summer meal. Shrimp stuffed portobello mushrooms that are ready in just 30 minutes. Stuffed with shrimp, onions, garlic, and breadcrumbs. Get Stuffed Portobello Recipe from Food Network. Smoked Pork 2 tablespoons granulated sugar 1 tablespoon brown sugar 2 teaspoons paprika. I made this several hours ahead of time and I think by sitting in the fridge the flavors developed in the stuffing. Initially, I thought removing the gills from the portobellos grapefruit spoons rock and make it easy was silly however, after I did it I realized that it gives you more room for the delicious stuffing. I also broiled for a few minutes to brown the tops. We loved it and will make again. Excellent recipeI kept the quantity for the filling the same, but used it for two servings for lunch. I sauteed the chopped mushroom stems with the onion and garlic mixture, and replaced the basil and rosemary with fresh cilantro. Instead of fresh breadcrumbs, I used packaged panko and replaced the mayonnaise with reduced fat mayonnaise. Instead of parmesan, I used the shredded fontina, asiago, parmesan mixture from Whole Foods. I also added some fresh squeezed lemon to the stuffing. I stuffed two large portobello mushrooms, instead of the smaller ones, after removing their gills. Stuffed Portobello Mushroom' title='Stuffed Portobello Mushroom' />I found the baking time and temperature to be accurate. This recipe is amazing This is my first time cooking with Portobello Mushrooms so I was kind of hesitant, but it turned out wonderfully. Here are some more specifics on what I did I used small northwestern cooked shrimp from Vons I chopped up the mushroom stems and cooked it with the onions, garlic, basil, and rosemary I sprinkled some mozarella cheese on top before I baked I removed the dark gills, just like the recipe called for and I used 3 12 inch mushrooms. Tips dont cook the mushrooms for too longThey shrivel up because they contain a lot of moisture. I had a pound of shrimp and an 8oz. I used this. recipe as an inspiration for a. I doubled the stuffing. Then, I folded the. It was fast. easy, and quite tasty. A rich dish. that made a complete dinner served. However, it did turn out. I imagine that the. I had followed the. I would make this. The flavor. profile wasnt extraordinary enough. Yum I hadnt. cooked with whole. I removed the gills. Im not sure what. Very tasty Delicious and looked delicious too. Id make this again for parties, friends and family. Easy and rewarding recipe. I used Large Portobello Mushrooms and didnt remove the black gills. Give it a try, you will like it. This was AMAZINGFirst time trying this recipe and our company loved it Ive already passed it along to several co workers. Added some spicy turkey sausage to the mix along with the chopped mushroom stems per a previous suggestion and used pre packaged bread crumbs. Delish Made this with a few changes. Used. white stuffing mushrooms, chopped. EVOO, used 2 Tbl mayo, 7 Tbl. Costco Stravecchio Parmegiana. Reggiano, 2 Tbl dried bread crumbs. I prebaked the mushrooms the day before stuffing them to dry them out a bit. I only had dried romsemary leaves so I reconstituted them in water in the microwave for a minute, then chopped the leaves similar to using dried chiles that you soak to reconstitute. These are fabulous, and I plan to use leftover stuffing mix as a seafood stuffing for flounder or sole. This is a great, easy to make, versatile recipe it can be served as an appetizer using the mini portobellos, or as a mainside course using large portobellos. Regardless, it is delicious I loved these, they are quick and easy to make. The only change that I made was to add a few more mushrooms and chop the stem pieces up finely into the mix. Also bake the mushrooms for 1. I have served them at several get togethers and they are a hit. Followed the recipe exactly and it was wonderful Served it with a spinach salad and french bread for quick midweek dinner. I stuffed 2 large portobellos for a. I removed. the gills from one and left the. The one with the gills kept. I will not. remove the gills in the future. The. recipe was delicious although. I only had kraft. That took away. from the recipe a little bit but it. Next time I would. Panko on top with a. More or less followed the recipe with large portobello mushrooms as an entree I used less oil, less onion, less cheese, and a variety of dried herbs as it is winter savory, rosemary, oregano and sage. I pre roasted the mushrooms as suggested with some evoo and salt and pepper and made my own breadcrumbs on the stove per another reviewers suggestion. Our family of four really enjoyed the dinner with some salad and artichokes. Yummy, satisfying, EASY Absolutely. This. main dish for our. I used 4 large. portabellas and. I ended up. leaving out the. I forgot to. purchase it and. Everyone. raved about it and. Carmelized Shallot. Mashed Potatoes. http www. Caramelized Shallot Mashed Potatoes 2. I served with it. I make this often. Its a great make ahead hot starter for a party. Last night they were out of portobellos so I bought regular white mushrooms and it still tasted quite good. This recipe is great. I never had. mushrooms prior to this recipe and. I am hooked. I followed the. I baked the. mushrooms for about 1. It was delicious Will. This was delicious I used crab meat instead of shrimp and took the advice of adding the gills to the mix as well as baking them empty for 1. It makes a LOT of filling so I just kept filling until I ran out. Absolutely Yummy. I. love that it is. I used savory. This. I will. you Gourmet. This recipe is excellent Despite the simple list of ingredients, the flavor was fabulous. I used two large portobellos and made the stuffing with the quantities of the original recipe and it was very filling with the addition of a side. Ill certainly overstuff the mushrooms again the next time I make this. Excellent. Cut recipe in half for 2 main dish entrees using large portobellos. Used whole wheat bread for bread crumbs and subbed oregano since I didnt have rosemary. We loved them. I plan to use the recipe for appetizers in the future as well. Had this at friends dinner party. Now I want to make it myself. Classic Stuffed Mushrooms Recipe Simply. Recipes. com. Stuffed mushrooms should be in every home cooks repertoire. Theyre easy to make, theyre great for parties, and the variations are endless. Just regular button mushrooms, or the brown creminis, are perfect for stuffing. You can get as creative as you like with the filling, just look at the ideas from other food bloggers that weve linked to at the bottom of the recipe. This stuffed mushroom recipe is a classic It is what you usually think of when you think of stuffed mushrooms, including nuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan. There is a reason this combination is a classic, these mushrooms are hard to stop eating Do you have a favorite filling for stuffed mushrooms If so, please tell us about it in the comments. Updated from the recipe archive, first posted 2. Print. You can use either cremini or regular button mushrooms. The recipe can easily be scaled updoubled or tripled. Scrub the mushrooms well first, then just snap out the stems. Theyll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But dont cook them until you want to serve Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat. Pan Seared Wahoo Recipes. Ingredients. 18 2. Tbsp butter. 2 small shallots, minced, about 2 Tbsp. Tbsp chopped walnuts. Salt. 2 Tbsp chopped parsley. Provence or dried thyme. Tbsp breadcrumbs. Tbsp sherry or chicken stock. Tbsp olive oil. 2 Tbsp grated parmesan cheese. Method. 1 Preheat oven to 3. F 1. 90C. 2 Make filling Heat 1 tablespoon butter in a small frying pan over medium high heat. Saut the chopped mushroom stems and the shallots for 4 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and saut 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste. Stuff mushroom caps Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom. Bake Bake for 2. F 1. C, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. Hello All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Classic Stuffed Mushrooms on Simply Recipes.