Stuffed mushrooms are on the menu for New Year’s Day this year. Big, luscious shrimp scampi stuffed portobello mushrooms. And I can’t wait!
This dish is fantastic, and really very versatile. In just a little more than a week we’ll all be getting ready to ring in the New Year. Menu planning will be a big part of that for many of us.
These mushrooms make a great meal. And if you are having a party you can make them with baby bellas and serve them as an appetizer. They’re sure to be a big hit.
Portobellos are an earthy mushroom and they are particularly delicious when they are roasted. Filling them to overflowing with a delicious shrimp scampi stuffing puts them over the top. DELICIOUS!
And pretty darn easy to do as well.
Ingredients Needed To Make Stuffed Mushrooms
There’s quite a few ingredients needed to make stuffed mushrooms. I found that most of them were in my pantry already.
But I did have to pick up the portobello mushrooms, the shrimp, and the bread crumbs. Normally, bread crumbs are a pantry staple for me. But with my unexpected move to PA the ‘pantry’ is not really a thing right now.
Here’s a list of what you’ll need to make this dish …
- PORTOBELLO MUSHROOMS – Portobello mushrooms are hearty and have an earthy flavor. They are perfect for this dish.
- BUTTER – Salted butter is needed for this recipe.
- OLIVE OIL – Olive oil is needed for this dish. Extra virgin is best.
- ONION – A yellow onion is pefect for this recipe.
- GARLIC – Fresh garlic is best in this dish. You can use granulated garlic if that is all you have.
- SALT, PARSLEY, AND RED PEPPER FLAKES – High quality spices are always the best choice for cooking. Use them if you have them.
- SHRIMP – Fresh or frozen shrimp is best in this dish. You can use canned shrimp, but you will definitely sacrifice some of the flavor.
- LEMON JUICE – Always use fresh lemon when you can.
- WHITE WINE – Any white wine will work in this recipe. I used a chardonnay.
- EGG – Farm fresh eggs are always the best choice when cooking.
- ASIAGO CHEESE – Freshly grated asiago cheese is the best choice for this recipe.
How To Prepare The Mushrooms For This Recipe
In order to make stuffed mushrooms you have to prepare the mushrooms for the dish. It’s quick and easy to do, but there are quite a few steps involved.
The first step is to wipe your mushrooms clean with a damp towel (or paper towel). Never submerse your mushrooms in water to clean them. Mushrooms are very porous and they will eagerly drink that water up.
And one of your overall goals is to get as much of the natural water content out of the mushrooms as possible before you stuff them. So, you definitely don’t want to give them a great big drink right off jump.
Next, you’re going to want to pop the stems out of the cap of the mushroom. This is easy to do, they should pop right out with just a little bit of pressure.
Trim the cut end of the stems off and throw them away. Set the remaining stems aside, as you will want to chop them up and use them in your stuffing.
Then you’ll want to take a small spoon and use the tip of it to remove the gills from the cap of the mushroom. This step is important as well, because the gills can lend a little bitterness to the dish if they remain in the cap.
And, besides, removing them makes more room for stuffing. And who doesn’t want that?!?! I know I do!
Parbaking is important …
At this point your mushrooms are clean. But they need to be parbaked in order to remove the bulk of the water from them before you stuff them.
Take some garlic infused olive oil and baste the outside of the mushroom cap with it, then lay them out on a baking sheet.
Place them in a preheated 350 degree oven, and allow them to bake for about 5 minutes. When you take the baking sheet out of the oven it will have quite a bit of water on it.
Take the mushroom caps off of the baking sheet and place them aside to be stuffed. Allow the baking sheet to cool while you stuff the mushrooms, clean the water off of it, and then use it to finish baking your mushrooms.
How To Make This Recipe
After following the instructions above to prep your mushrooms for baking, you will need to make the stuffing.
This stuffed mushrooms recipe is made with a shrimp scampi style stuffing. It has quite a few ingredients, and because of that it will work to your benefit to gather them all before you get started.
Once you have rounded them all up, the stuffing goes together very easily.
You’ll start by sauteing some onion, mushroom stems, garlic, salt, parsley, and red pepper flakes in butter and olive oil.
Once the onions are translucent you’ll stir in some chopped shrimp and then immediately remove the pan from the heat.
Then you’ll add white wine and lemon juice and stir it all well. Followed by the beaten egg and another good stir.
The bread crumbs and grated asiago cheese go in next, give it one more good stir, and your stuffing is complete.
Now you’re ready to fill the prepped mushroom caps. Divide the stuffing among them and be sure to tuck it all on top nice and snugly so it doesn’t go all over the baking sheet when they’re in the oven.
Garnish the top with a little shredded asiago, some parsley and a few pieces of very lightly sauteed shrimp before you put them in the oven.
And then bake them off … and ENJOY!
How To Make Stuffed Mushrooms Ahead Of Time
These stuffed mushrooms can be made ahead. And that is one of the things that makes them so perfect for entertaining. The bulk of the work is done the day before your guests arrive, and then it takes just minutes to finish them up while they’re there.
All you have to do is prep your mushroom caps and put them in an airtight container in the fridge. You can line the bottom of the container with a paper towel if you like. It does help with moisture content.
Then make your stuffing and put that in an airtight container as well. Store that in the refrigerator with your mushroom caps.
Lightly saute the whole shrimp for the garnish and store them in the refrigerator in the same manner.
About an hour and a half before you want to serve your mushrooms, take the ingredients out of the refrigerator and allow them all to start to come to room temperature. This will make them easier to work with.
Then about a half hour before you want to serve them, assemble them and bake them off. This is so much easier than starting the recipe from scratch when you have a house full of guests.
Tips And Tricks For This Recipe
There are several tips and tricks that you should follow in order to make this stuffed mushrooms dish the very best it can be.
Here’s a list of them for you …
- Removing the gills from your mushroom caps will make this dish considerably tastier. The gills can be pretty bitter, and you don’t want that in your finished dish. Also, removing them makes more room for stuffing, changing the stuffing to mushroom ratio in a very good way.
- Prebaking your mushrooms is very important. Mushrooms contain a great deal of water. If you don’t prebake them you will have a very soggy dish.
- It is very important that you don’t overcook the shrimp, both chopped and whole. You don’t even have to allow them to fully turn pink. Just saute them ever-so-slightly. If they are overcooked, they will have a rubbery texture that’s rather unpleasant. And they will cook further when they are in the oven.
- You can use parmesan, romano, or asiago cheese. I call for asiago in the recipe because that is my favored choice of the three. But use either parmesan or romano if you prefer them. The more important thing about the cheese is that it is fresh grated. Using fresh grated cheese takes this dish to a new level. It’s just not the same without it.
- If you want to serve this dish as an appetizer, rather than a main meal, you can simply substitute baby bella mushrooms for the larger portobellas. Just be aware that this may change the baking time for the mushrooms. So, you’ll want to keep an eye on them.
How To Serve Stuffed Mushrooms
You can serve your stuffed mushrooms as a main dish. Simply pair them with any sides you like just as you would any other main dish.
I find that they are particularly delicious paired with something green. Sometimes, I serve them with a green salad. And I like to use a vinaigrette style dressing to top that salad.
I feel like the light nature of the vinaigrette is a nice contrast to the richness of the shrimp scampi stuffing.
I also like to serve this dish with asparagus, broccoli, or zucchini.
When I serve this dish as an appetizer, using smaller mushroom caps, I simply serve it as is before a meal. Or I pair it with other appetizers when there is no main meal, but rather a variety of appetizers as the fare for the evening.
YOU MAY ALSO ENJOY THESE APPETIZER/SNACKS RECIPES …
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These stuffed mushrooms are made with a decadent shrimp scampi stuffing. They make a great appetizer. And they can be served as a main meal as well.
- 6 portobello mushrooms, medium size
- 2 tbls butter, salted
- 3 tbls olive oil, separated
- 1/4 c onions, yellow, finely diced
- 3 garlic cloves, large, separated, finely diced
- 2 tbls dried parsley, separated
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 lb shrimp, peeled, deveined, chopped
- 1/4 c white wine
- 1 tbls lemon juice
- 1 egg, large, lightly beaten
- 1/2 c bread crumbs, unseasoned
- 3/4 c asiago cheese, freshly grated, separated
- 6 shrimp, peeled, deveined
- Place 2 tbls of the olive oil in a small dish.
- Stir 1 clove of the garlic into the oil, and set aside.
- Preheat oven to 350 degrees.
- Wipe down the caps of the mushrooms with a damp towel to remove any dirt that may be on them.
- Pop the stems out of the mushrooms, slice the cut end off the stems and discard them, chop the remaining stems and set them aside for the stuffing.
- Use the tip of a small spoon to remove the gills from the mushrooms.
- Use the garlic infused olive oil that you made in steps 1 & 2 to brush the caps of the mushrooms.
- Place the mushrooms, cap side down, on a baking sheet and place in the oven for 5-7 minutes.
- Remove the baking sheet from the oven, move the mushrooms to a plate, and clean the water off the baking sheet.
- Melt the butter and the remaining olive oil in a medium saucepan.
- Saute the onions, mushroom stems, remaining garlic, salt, 1 tablespoon of the parsley, and the red pepper flakes in the saucepan until the onions are translucent.
- Stir in the chopped shrimp and immediately remove from heat, do not cook the shrimp.
- Stir in the white wine and lemon juice.
- Stir in the egg.
- Stir in the bread crumbs and 1/2 cup of the asiago cheese.
- Very lightly dry cook the whole shrimp in a small fry pan and set aside.
- Fill the mushroom caps with the stuffing, packing it in snugly, and put them back on the baking sheet.
- Garnish the top of them with the remaining asiago cheese.
- Use the remaining parsley to garnish half of the tops and the whole shrimp to garnish the other half.
- Place them back in the oven for 10-15 minutes. Keep a close eye on them as they will bake quickly.
- Remove from the oven, spritz with lemon juice (if desired), and serve.
Amount Per Serving: Calories: 261Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 853mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 18g
This data was provided and calculated by Nutritionix on 12/24/2022. Nutrition information isn’t always accurate.