Recipe by rocklighting
"I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
Italian-style bread crumbs
panko (Japanese bread crumbs)
grated Parmesan cheese
shredded mozzarella cheese
portobello mushroom caps
Made this up tonite and it was fabulous! I added a few extras b/c we like it spicy. I added some jalepono's fm my garden, cayenne pepper, and a bit of Louisianna hot sauce. Really was great! Thanks for experimenting and sharing this recipe, I will definitely use this again!
This turned out pretty dry and heavy, even after adding additional eggs and milk to the stuffing mixture. After scraping off the stuffing, the mushrooms themselves were delicious. The filling on this needs help.
I found this to be very bland. Next time I will season the mushrooms with a little salt, pepper, and garlic powder, as well as add some sautéed onion, pepper, and garlic to the crab mixture. Then I think this will be a 5-star recipe. Thanks for sharing.
This was good, but I agree with other reviewer. It was a little dry. I didn't follow the recipe exactly. Of course we modify to what we have on hand right? :)
First off I took the stems out and cleaned the mushroom "gills". I then salted the mushroom caps and put on a baking sheet to precook at 350 deg.
I chopped the stems and sautéed the stems with some garlic and small shrimp just for a minute to incorporate the garlic.
I put the shrimp mix into a bowl with my imitation crab, some parmesan cheese and panko bread crumbs. I added a Tbspn of mayo and some peppered gouda cheese (had no mozzarella).
After the mushrooms were in oven for about 10 mins I took them out and dryed them off as they had sweat out a lot of moisture.
I then took my stuffing and mounded it into the caps. I topped the mound with some more panko and sprinkled with olive oil. I baked for about 30 mins and finished with a quick broil to brown the top.
Next time I will use Mozzarella and more mayo for moisture.
Overall very good.
These were intriguing. I used shrimp as the meat and as surprised at how dry the filling was. It was very much stuffing (think Thanksgiving) consistency, albeit a dry stuffing. I also didn't get much cheese. I DID eat all of my mushroom, but I'm not sure I'd make these again. THANKS for the recipe, rocklightning!
Made two of these for lunch and I really only needed one. I added spinach to mine, so I wonder if that helped with the dryness I've read in other reviews because mine were not dry. I will agree, it is A LOT of stuffing per cap. I may use a different meat next time, though the crab was pretty good. Overall, I enjoyed them.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Portobello Mushroom Caps
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 56
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the steak of veggie burgers!
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
A simple recipe that yeilds fancy results.