Pack the Portobello: 5-Ingredient Grilled Shrimp-Stuffed Mushrooms

Healthy Eats_MichelleDudash_ShrimpStuffedMushrooms

Healthy Eats_MichelleDudash_ShrimpStuffedMushrooms

Photo by: Michelle Dudash ©2015, Healthy Eats, G.P. AllRights Reserved

Michelle Dudash, 2015, Healthy Eats, G.P. AllRights Reserved

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 fat-free, 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. Mushrooms are a vegetable, after all. Round out this meal with grilled, olive oil-topped slices of French bread. Or if you’re feeling extra hungry, serve the patties in a 100 percent whole-grain bun and top with sliced avocado.

5-Ingredient Grilled Shrimp-Stuffed Mushrooms

Total Time: 30 min; Prep: 20 min; Cook: 10 min

Yield: 4 servings


4 portobello mushrooms

2 scallions, white and green parts, cut into 4 pieces, reserving 2 tablespoons finely sliced green parts

1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry

1 lemon, zest finely grated

1 tablespoon lemon juice

2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil

Preheat grill on 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 totally edible, but their dark shade can muck up the color of the filling if mixed with the shrimp. Pluck off the stems and slice off the bottom 1/8 inch — just enough to remove shriveled edges — reserving the plump parts of the stems. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.

Chop the white and green scallion pieces (reserving the sliced scallions) in a large food processor. Add the mushroom scraps, shrimp, lemon zest and juice, and freshly ground black pepper. Whir until the shrimp is nearly ground, with some small pieces remaining.

Brush the mushroom tops with oil, turn 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 to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

Per serving: Calories 167; Fat 4 g (Saturated .5 g); Cholesterol 172 mg; Sodium 322 mg; Carbohydrate 7 g; Fiber 2 g; Protein 25 g; Vitamin A 6% DV; Calcium 7% DV; Vitamin C 12% DV; Iron 19% DV

*Nutritional analysis includes 1/4 teaspoon salt.

Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef consultant and the author of Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love.

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