Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.
Recipe courtesy of Michelle Dudash
Save Recipe Print
Five-Ingredient Grilled Shrimp-Stuffed Mushrooms
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat grill to medium, about 350 to 400 degrees F. 

Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate. 

Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining. 

Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt. 

Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Arctic Char with Mushrooms

Recipe courtesy of Food Network Kitchen

Grilled Pizza -Three Ways

Recipe courtesy of Alton Brown

Portobello Mushroom Lasagna

Recipe courtesy of Ina Garten

Grilled Peaches with Amaretti

Recipe courtesy of Ina Garten

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Shrimp-Stuffed Chiles

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.