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."
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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!
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!
* 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: 55
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