Shrimp Stuffed Portobello Mushrooms

Appetizers and Snacks | 2 comments

It’s funny how much your taste in food can change. As a kid, I abhorred anything containing mushrooms. Cream of mushroom soup was one of the most dreaded suppers. I would sit at the table for ages after Mom and Dad and my older sisters were finished, picking at my soup.


Written by: ERICA KASTNER of Buttered Side Up

Now, when I learn that a dish is made with mushrooms, I get excited. They just add an extra something special that’s hard to put my finger on.

It’s also funny how your taste in food can remain the same¬†throughout the years. For example, I’ve always hated margarine and loved butter. I still disdain watermelon.

And I’ve always loved anything with shrimp. The flavor is so distinct, hinting at seafood without being fishy.

These Shrimp Stuffed Mushrooms have a wonderful depth of flavor from all of the delicious ingredients: portobello mushrooms, shrimp, fresh basil and rosemary, extra virgin olive oil, parmesan cheese…

Reuben told me that he’d like to eat a pan of just the stuffing. I disagree: the mushrooms add a wonderful accent! And they make such a pretty appetizer.

He also suggested that cream cheese would be a good addition. That sounds amazing to me.

Looking for more appetizer recipes for the holidays?

Check these out:

Are there any foods that you hated as a kid that you now enjoy?

Shrimp Stuffed Portobello Mushrooms

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25-35 minutes

Total Time: 55 minutes

A scrumptious appetizer that's sure to impress your guests.

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1/4 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
1/4 cup chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary
3 large cloves of garlic
6 ounces cooked shrimp
2/3 cups fresh breadcrumbs made from French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise (I used homemade, which was a little runny, so I used slightly less than 1/4 cup)
8 2- to 2 1/2 inch Portobello mushrooms, stems and dark gills removed with a spoon
salt and pepper to taste


Preheat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion, basil, and rosemary. Cook, stirring occasionally, until the onions are nice and soft, about 5-8 minutes. Add the garlic and cook for 2 more minutes.

Transfer to a medium bowl and stir in the shrimp, breadcrumbs, Parmesan cheese, and mayonnaise. Taste and season with salt and pepper if needed. Place the mushrooms, rounded side down, on a parchment or Silpat-lined baking sheet. Fill the mushrooms, making sure to press the filling in tightly and mound.

(Make-ahead: at this point the mushrooms can be stored, covered, in the refrigerator for up to 6 hours.)

Preheat oven to 350 degrees F (175 C). Bake mushrooms in preheated oven until tender and the filling browns on top, about 25-35 minutes. Serve immediately.

Recipe from epicurious

About the Author:

Erica is a wife and new-mom-in-training with a desire to cook delicious food for her husband Reuben (AKA love of her life). She loves to experiment and adapt recipes to be a tad healthier and shares her culinary successes on her blog, Buttered Side Up. She also writes about life as a mom and shares hair style and simple DIY tutorials over on Simple Days.

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  • 1
    Lorraine Nichols - May 19, 2014 @ 5:43 pm

    Okay I know this may seem like a stupid question, but I’m allergic to anything seafood/shellfish so I got to ask.
    The recipe calls for cooked shrimp – How should I cook the shrimp? What if any seasoning should I add?
    I am planning on cook this for someone special who LOVES shrimp and mushrooms so if I figured if I combine the two it’s a win/win situation.


    • Erica Lea | Buttered Side Up replied: — May 30th, 2014 @ 9:22 AM

      You could really cook the shrimp however you want – saute, boil, etc. I would recommend cooking just until done since they will be baked in the oven. I used pre-cooked shrimp, but freshly cooked would be much tastier, I’m sure. Sorry it took so long to reply – I didn’t see your comment! :)

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