Stuffed Portabellas


Since 2004, my partner-incredible and I have had the holiday tradition of a lot of sea food and movies. It started in Chicago when we were pretty broke, and it was an absolute indulgence to get salmon and shrimp on our budget. Each year, we try new types of fish, but this particular recipe was a whimsical thing we have done every year. Its absolutely tasty, and quite easy to make.

You’ll need

  • 2-4 Portabella mushroom
  • .25 – 1 pound of shrimp
  • possibly some assisting mushrooms, like crimini
  • cream cheese
  • garlic, of course
  • pine nuts, or nuts if’n you want

The basic idea is to make a mixture of mushroon, shrimp, cheese, and optional nuts and bake it piled on the portabellas. Below is general guideline assuming 2 mushrooms.

Saute the shrimp in oil/butter and (fresh) garlic. .25 pounds should be good for 2 mushrooms. Basically, you want to prepare the shrimp in a tasty way.

Finely chop the shrimp.

Remove stems from portabella mushrooms. Finely chop them, adding mushrooms to supplement. You are looking to get about twice the volume of shrimp.

If’n you want em, chop a small hand full of nuts.

Mix the shrimp, ‘shrooms, and nuts with about 1/5 – 1/4 package of cream cheese. If its hard, I’d suggest microwaving the bowl for about 30 seconds to soften the cheese.

Now might be a good time to pre-heat the oven to 475 or so.

Drizzle some olive oil on the portabellas. Pile the mixture on them. I tend to tamp it down with a fork. If you are feeling zippy, press a few coarsely chopped nuts on top.

Put them on a tray, and put them in the oven for 12-20 minutes. This part is kind of guesswork, really. The top will kind of crisp. Once the mushrooms start to cook, they will get a sorta wet look, and produce some liquid. Give it a bit more time, and then you are golden.

Posted by Andrew     

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