Shrimp & Farro Stuffed Portobello Mushroom REMIX

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 255
Protein 30g
Fat 4g
Carbs 27g
Total Time 25 minutes

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 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: (1) tossed in fresh herbs I had in my fridge to give the dish just a little more personality; (2) used cooked farro instead of brown rice; and (3) added a tad more goat cheese for creaminess.  Enjoy!


Shrimp & Farro Stuffed Portobello Mushroom REMIX


Ingredients for 5 stuffed mushrooms

  • 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

Set oven to 400F.

Chop up the shrimp into small pieces.

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.

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

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

Fold and mix everything together.

Evenly divide the stuffing among the mushroom caps.

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


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