Shrimp Portobello Mushrooms


4 medium portobello mushrooms

2 tablespoons butter

1/2 cup onions, finely chopped

4 cloves garlic, minced

1/2 lb Philly's shrimp, chopped

1/2 cup breadcrumbs

1 egg, beaten

1/2 teaspoon salt

1 tablespoon chopped basil

1/4 cup grated parmigiano-reggiano cheese, grated

8 whole cooked (SHRIMP) (Seperate from the 1/2 lb previously mentioned)

1 tablespoon chopped parsley


1. Preheat the oven to 425 degrees

2. Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.

3. Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushrooms stems, along with onion, and garlic. Cook for 6-8 minutes or until tender. Add in the 1/2 lb of chopped Philly Shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes. Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.

4. Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese.

5. Allow the mushroom caps to bake, uncovered for 15 minutes.

6. Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900