Creamy Shrimp and Spinach Stuffed Portobello Mushrooms
These 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.
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.