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Kevin Curry

Shrimp & Farro Stuffed Portobello Mushroom REMIX

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Sometimes I find myself browsing through the website and social media reviewing past recipes. Today, I was reminded of the goodness of my shrimp stuffed mushroom cap recipe back from 2015! It was bangin’ then, and it’s still bangin’ today. If I could change “one” main thing about the recipe it would be swapping the pico de gallo for an ingredient with less water.

So today I REMIXED the stuffed portobello mushroom recipe! Instead of pico, I used a colorful assortment of diced bell pepper which will provide a subtle crunch yet, in my opinion, more flavor than pico. Plus, there will be less water in the end since the portobello itself has a bunch of water.

I also tossed in fresh herbs I had in my fridge to give the dish just a little more personality. I used cooked farro instead of brown rice and added a tad more goat cheese for creaminess. Enjoy!

Scrape out the inner gills from mushroom cups, and combine them in a large bowl with previously sautéd onion and garlic. Then add the rest of the ingredients for the stuffing. Add cooked farro, bell pepper, shredded kale, yogurt and goat cheese. Season with fresh thyme, oregano and a pinch of sea salt and pepper. Mix all the ingredients to make a mushroom stuffing.

Stuff the mushroom caps equally and bake them in a preheated oven at 400F for 20 minutes, or until they’re golden brown, and shrimps from the stuffing pink.

Serve them and enjoy!

You can freeze stuffed portobello mushrooms, and when your guests are announced at the last minute, or get hungry and do not have time to prepare, take them out, defrost and bake in the oven.

This is great as an appetizer that is perfect for all occasions, but you can also eat them as a light meal for dinner or lunch.

Shrimp & Farro Stuffed Portobello Mushroom REMIX

Ingredients for 5 stuffed mushrooms

* Optional Substitution Note

  • 5 medium portobello mushroom caps, stem and inner gills removed
  • Stuffing
  • 1/3 cup diced (red) onion
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked farro (OR brown rice OR quinoa)
  • 1 1/2 lb chopped raw jumbo shrimp, peeled and deveined
  • 1/2 cup diced bell peppers (I used an assortment)
  • 1 cup shredded or finely chopped kale
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh oregano
  • 4oz plain yogurt (I used YQ Plain OR Greek yogurt)
  • 2oz goat cheese
  • pinch of sea salt & pepper


Step 1

Set oven to 400F.

Chop up the shrimp into small pieces.

Step 2

Set a nonstick skillet on medium heat. Once hot, spray with olive oil, then add the red onion and garlic. Sauté for 3 to 5 minutes, or until the onion has turned brown and translucent. Set aside.

Step 3

Remove the stem from the mushroom caps and scrape out the inner gills using a spoon.

Step 4

In a large bowl, combine all the ingredients for the stuffing.

Step 5

Fold and mix everything together.

Step 6

Evenly divide the stuffing among the mushroom caps.

Step 7

Bake for 20 minutes, or until the shrimp turns white, pink and plump, and the outside is golden.

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Prep 5min
Cook 20min
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!