Portobello Mushrooms with Shrimp Scampi Stuffing

Portobello mushroom full of stuffing with a shrimp on top in a small brown and white bowl.

Portobello Mushrooms with Shrimp Scampi Stuffing

These stuffed portobello mushrooms are filled with a rich and flavorful shrimp scampi stuffing, making them a perfect appetizer or a satisfying main dish. With a garlicky, buttery filling and a touch of white wine, lemon, and asiago cheese, each bite is packed with savory goodness. Whether you're serving them for a special dinner or a cozy night in, these mushrooms are an elegant yet simple dish to prepare.

Course Appetizers, Main Dishes

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 266kcal

Author Diane Gail

Ingredients

6 medium size portobello mushrooms
2 tablespoons salted butter
3 tablespoons extra virgin olive oil divided
1/4 cup diced yellow onion
3 large garlic cloves finely diced, divided
2 tablespoons dried parsley divided
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 lb shrimp peeled, deveined, chopped
1/4 cup white wine
1 tablespoons lemon juice
1 large egg lightly beaten
1/2 cup unseasoned bread crumbs
3/4 cup freshly grated asiago cheese divided
6 shrimp peeled, deveined

US Customary - Metric

Instructions

Preheat oven: Set oven to 350°F (175°C).
Infuse olive oil: Combine 2 tbls olive oil with 1 clove diced garlic in a small dish; set aside.
Remove stems & gills: Pop out stems, trim the ends, and finely chop the remaining stem. Scrape out gills with a small spoon.
Prepare mushrooms: Wipe mushroom caps clean with a damp towel.
Brush & bake: Brush mushroom caps with garlic-infused olive oil and place them cap-side down on a baking sheet. Bake for 5-7 minutes. Remove and set aside.
Sauté aromatics: Melt butter and remaining 1 tbls olive oil in a saucepan. Sauté onions, chopped mushroom stems, remaining garlic, salt, 1 tbls parsley, and crushed red pepper flakes until onions are translucent.
Add shrimp & liquids: Stir in chopped shrimp, immediately remove from heat, then mix in white wine and lemon juice.
Incorporate remaining ingredients: Stir in egg, bread crumbs, and 1/2 c asiago cheese until well combined.
Cook whole shrimp: Lightly sear whole shrimp in a small pan and set aside.
Stuff mushrooms: Fill mushroom caps with the shrimp mixture, packing it tightly.
Garnish: Sprinkle with remaining asiago cheese. Garnish half with remaining parsley and the other half with a whole shrimp.
Bake: Return mushrooms to the oven and bake for 10-15 minutes, monitoring closely.
Serve: Remove from oven, spritz with lemon juice (if desired), and serve immediately.

Notes

Clean gently: Wipe mushrooms with a damp towel instead of rinsing to prevent them from soaking up excess water.
Parbake first: Baking the caps briefly, before stuffing them, pulls out moisture and keeps the finished mushrooms from turning soggy.
Chop shrimp small: Smaller pieces fold evenly into the stuffing, so every bite gets the full scampi flavor.
Add wine after heat: Stir in the wine once the pan is off the stove to preserve its fresh, bright taste.
Grate cheese fresh: Using freshly grated asiago gives the stuffing a smoother melt and richer flavor.
Lightly cook garnish: Sauté the whole shrimp quickly before topping so they stay tender and don’t overcook in the oven.

Nutrition