Shrimp Stuffed Portobello Mushroom Cap

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.