These creamy shrimp and spinach stuffed portobello mushrooms are a rich and creamy combination of tender shrimp, spinach, and savory cheeses, enhanced with bright lemon zest and topped with crispy panko crumbs.
Why you’ll love it:
Stuffed mushrooms are a timeless favorite, but these Creamy Shrimp and Spinach Stuffed Portobello Mushrooms take it to the next level. Perfect for a cozy dinner or an elegant appetizer, this recipe combines tender shrimp, creamy spinach-infused filling, and zesty lemon, all nestled in hearty portobello mushroom caps. A crispy panko topping adds the perfect crunch to complement the soft, flavorful interior.
Whether you’re hosting a dinner party or simply treating yourself to a restaurant-quality dish at home, these stuffed mushrooms are easy to prepare and packed with flavor. With a baking temperature of 400°F, the mushrooms cook to tender perfection, while the filling becomes irresistibly bubbly and creamy. Ready in just over 30 minutes, this dish is a true showstopper!
Substitutions
- Spinach: Use fresh spinach by blanching it briefly in boiling water, then squeezing out the excess moisture. You can also replace it with kale or arugula for a different leafy green.
- Panko crumbs: Substitute with regular breadcrumbs or crushed crackers.
- Parmesan cheese: Use pecorino romano for a saltier flavor.
Pro Tips
- Dry Spinach Well: Whether using frozen or fresh spinach, ensure it’s thoroughly squeezed to avoid a watery filling.
- Crispier Topping: Add a pinch of grated Parmesan to the panko mixture for extra flavor.
- Brighten the Flavor: Add an extra sprinkle of lemon zest or a squeeze of fresh juice just before serving.
Recipe!
Ingredients:
- 2 large portobello mushroom caps
- 8 medium raw shrimp, peeled, deveined, and chopped
- 8 ounces cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 1/4 cup defrosted frozen spinach (or blanched fresh spinach), squeezed to remove excess water
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil (plus extra for brushing mushrooms)
- Salt and pepper, to taste
- Optional garnish: Extra parsley or a squeeze of lemon
Instructions
Prepare the Mushrooms:
- Preheat your oven to 400°F (200°C).
- Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon. Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet lined with aluminum foil, gill side up.
Prepare the Shrimp:
3. Pat the chopped shrimp dry with a paper towel to reduce excess moisture.
Make the Filling:
4. In a bowl, combine cream cheese, Parmesan, spinach, garlic, parsley, lemon zest, and chopped shrimp. Season with a pinch of salt and pepper, and mix until just combined.
Prepare the Topping:
5. In a small bowl, combine panko breadcrumbs, Parmesan cheese (1 tablespoon), and olive oil. Mix until the breadcrumbs are evenly coated.
Stuff and Top the Mushrooms:
6. Divide the shrimp and spinach filling evenly between the mushroom caps. Smooth the tops, then sprinkle the panko mixture generously over each stuffed mushroom.
Bake:
7. Bake for 20–22 minutes at 400°F, or until the filling is bubbling, the shrimp are cooked through, and the mushrooms are tender. For a golden crust, broil on low for the last 2–3 minutes.
Serve:
8. Garnish with parsley or a squeeze of lemon for added brightness. Serve warm.
Bon Apetit!
Creamy Shrimp and Spinach Stuffed Portobello Mushrooms
Equipment
- 1 small baking sheet
- aluminum foil
- 1 medium mixing bowl
- 1 spatula
- paper towels for drying shrimp
Ingredients
- 2 large portobello mushroom caps
- 8 medium raw shrimp peeled, deveined, and chopped
- 8 ounces cream cheese softened
- 2 tablespoons grated Parmesan cheese for filling
- 1/4 cup defrosted frozen spinach or blanched fresh spinach, squeezed to remove excess water
- 1 small garlic clove minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon zest
- 1/3 cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese for panko topping
- 1 tablespoon olive oil plus extra for brushing mushrooms
- Salt and pepper to taste
- Optional garnish: Extra parsley or a squeeze of lemon
Instructions
Prepare the Mushrooms:
- Preheat your oven to 400°F (200°C).
- Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon. Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper, gill side up.
Prepare the Shrimp:
- Pat the chopped shrimp dry with a paper towel to reduce excess moisture.
Make the Filling:
- In a bowl, mix cream cheese, Parmesan cheese (2 tablespoons), spinach, garlic, parsley, and lemon zest. Add the chopped shrimp, season with salt and pepper, and mix until just combined.
Prepare the Topping:
- In a small bowl, combine panko breadcrumbs, Parmesan cheese (1 tablespoon), and olive oil. Mix until the breadcrumbs are evenly coated.
Stuff and Top the Mushrooms:
- Divide the shrimp and spinach filling evenly between the mushroom caps. Smooth the tops, then sprinkle the panko mixture generously over each stuffed mushroom.
Bake:
- Bake for 20–22 minutes at 400°F, or until the filling is bubbling, the shrimp are cooked through, and the mushrooms are tender. For a golden crust, broil for the last 2–3 minutes.
Serve:
- Garnish with parsley or a squeeze of lemon for added brightness. Serve warm.
Notes
- Dry Spinach Thoroughly: Squeeze out as much water as possible to prevent a soggy filling.
- Extra Cheesy Topping: Add a pinch more Parmesan to the panko mixture if desired.
- Brighten with Citrus: Add more lemon zest or juice to taste for a fresh finish.
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