Shrimp Stuffed Portobello Mushroom Recipe

These bite-sized treats are always a hit with family members and guests. You can serve them as either an appetizer, side dish or a snack for yourself while sipping on some crisp white wine (or a beer if that’s more your style). These yummy shrimp stuffed portobello mushrooms pair well with pretty much anything!

Ingredients

• 1 Portobello mushroom cap
• 15 fully cooked shrimp
• 2 oz cream cheese, at room temperature
• 1 green onion, finely chopped
• 2 tablespoons Parmesan cheese
• 3 Baby Bella mushrooms, finely chopped
• Pinch of parsley flakes or fresh parsley, chopped
• 3 tablespoons red onion, chopped
• Bread crumbs

Preparation & Cooking

1. In a pan, sauté finely chopped Baby Bella mushrooms and red onion in extra virgin olive oil and season with granulated garlic, salt, and pepper to taste.
2. Remove stem and brown gills from the undersides of mushrooms using a spoon and discard.
3. Mix all ingredients using a few pinches of bread crumbs and stuff the Portobello core cap.
4. Top the Shrimp Stuffed Portobello Mushroom with a light blanket of bread crumbs and spritz the mushroom with some EVOO and cap it with Parmesan cheese.
5. Preheat MAK grill to 375 degrees F.
6. Cook on grill for 30-45 minutes, or until filling is hot and cheese has melted.
7. Let cool and serve!