These little guys are fun finger food, self contained and perfect to bring to a winter potluck for sharing. I get a LOT of requests for these. They are full of protein & super delicious!
When you are shopping for the portobello mushrooms look for larger plump mushrooms that can withstand a lot of stuffing, cuz the stuffing is where itʼs at!
(This version uses shrimp but you could also use lobster or crab meat.)
- 1 Pint baby portobello mushrooms
- 1/2 lb. cooked shrimp, chopped very fine
- 1-2 tbs Olive Oil
- 1/4 c. Parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 c. shallot or onion, finely chopped
- 1/2 stick celery chopped fine or dash of celery salt
- 1/4 c. Mayonnaise
- 1/8 c. parmesan cheese
- 2/3 c. bread crumbs
- 1/4 tsp. lemon zest
- Salt and Pepper to taste
- Lemon wedges (to garnish plate and squeeze over top before eating, if desired)
- Remove the mushrooms from their packaging and use a damp paper towel to gently clean the mushrooms of any dirt. You donʼt want to run them under the water, as they will become mushy when you bake them.
- Next, carefully take off the stem and use a sharp pick to scoop out some of the mushroom “meat” to make a nice hole for stuffing. Be careful not to poke through the cap.
- (RESERVE the edible part of the stem and the stuff you scoop out for the vegan version.)
- Sauté garlic and shallot in the olive oil with a dash of salt and pepper on low heat until tender. (Hint: add the oil, garlic and shallot in the pan at the same time while the pan is cold so that the garlic doesn’t brown.)
- In a large bowl combine all ingredients and mix well. Now dig in and use your hands to form the stuffing into little balls and stuff each mushroom.
- Place the mushrooms in a shallow baking dish. Bake at 325 degrees for about 20 min and then broil for a few minutes to brown the stuffing. Plate with lemon slices and enjoy!