Shrimp and Spinach Stuffed Portobellos

• 4 large portobello mushrooms, stems removed
• 8 oz shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs, gluten-free if necessary
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Clean the portobello mushrooms and brush with 1 tablespoon of olive oil. Place on a baking sheet, gills side up.
3. 3 In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant.
4. 4 Add shrimp and cook until pink and curled, about 2 minutes per side. Remove and set aside.
5. 5 In the same skillet, add spinach and cook until wilted. Season with salt, pepper, and oregano.
6. 6 Combine shrimp, spinach, breadcrumbs, lemon juice, Parmesan, and parsley in a bowl. Season with salt and pepper.
7. 7 Stuff the mixture evenly into each portobello mushroom.
8. 8 Bake for 15-20 minutes, until mushrooms are tender and filling is heated through.
9. 9 Garnish with additional parsley before serving, if desired.

Equipment

• Baking sheet
• Skillet
• Mixing bowl
• Spoon or spatula for stuffing

Variations

• Add crumbled feta cheese to the filling for extra tang.
• Substitute shrimp with diced chicken for a different protein.

Substitutions

• If Parmesan is unavailable, use another hard cheese like pecorino Romano.
• Replace breadcrumbs with almond flour for a gluten-free option.

Pairings

• Couscous or quinoa as a side
• A lemony arugula salad

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and a pinch of salt for 10 minutes before cooking.
• Serve immediately to enjoy the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not ideal for freezing due to texture changes in the mushrooms, but can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a glass of crisp white wine.

FAQ