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Kevin Curry

Shrimp Stuffed Portobello Mushroom Cap

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Need a great dinner idea? You need to try this shrimp stuffed portobello mushrooms recipe. Simple, delicious & filling! Very easy to customize as well and use different protein sources. Vegans and vegetarians can substitute shrimp for eggplant, zucchini or tempeh, and use quinoa instead of brown rice. Boom!

Ingredients needed for this recipe are cooked shrimps, portobello mushroom caps, brown rice, kale, pico de gallo, greek yogurt, and goat cheese. You can customize this recipe and literally stuff mushrooms with anything you like. Experiment with other flavors.

Chop up the shrimp and cook them in a skillet with olive oil or boil them.

In a large bowl add cooked shrimp, cooked brown rice, kale, pico de gallo, greek yogurt and goat cheese, and mix everything together.

Gently remove stems from the mushrooms and use a spoon to remove the insides of mushroom caps. You can use it as part of the stuffing too. Stuff them equally with the mixture and bake for 25 minutes at 375F or until they’re golden brown. Pull stuffed mushrooms out of the oven, serve on a plate and enjoy.

This is a great appetizer for all occasions, parties, Sunday chilling with friends, or for family gathering, and it will certainly impress everyone.

One option may be to prepare the stuffing a few days in advance. Make and store in the fridge and you will save time if you welcome guests, and dedicate it to something else. You can even prepare mushrooms a couple of days in advance, and when you want to prepare them, just fill them and bake.

This dish, in addition to being delicious, also contains proteins, carbs, and has a lot of vegetables, which makes it perfect.

Additional tip: do not wash mushrooms because they are very sensitive. Gently brush mushroom caps to remove dirt.

Shrimp Stuffed Portobello Mushroom Cap


* Optional Substitution Note

Ingredients for 1 or 2 servings:

  • 6oz Cooked and chopped shrimp (boiled or in skillet)
  • 2 Portobello Mushroom caps
  •  1 cup brown rice
  • 1 Cup Kale
  • 2/3 Cup Pico de gallo
  • 1oz goat cheese
  • 1/3 cup Plain Greek yogurt
  • 1/4 cup bell pepper pieces


Step 1

Set the oven to 375F.

Step 2

Cook Shrimp in skillet or boil.

Step 3

Once shrimp is cooked mix in brown rice, kale, pico de gallo, Greek yogurt & goat cheese.

Step 4

Remove inside of mushroom caps using a spoon.

Step 5

Stuff mushroom with mixture.

Step 6

Bake for 25 minutes at 375F.

Step 7


Approx macros for 1 stuffed mushroom.

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Cook 25min
Total 25min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!