Ingredients
Scale
- 4 large portobello mushroom caps
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: Fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C) and prepare the portobello caps by cleaning and hollowing them out.
- In a skillet, sauté garlic in olive oil, then add shrimp and cook until pink, then chop.
- Combine chopped shrimp, cream cheese, Parmesan, spinach, lemon juice, salt, and pepper in a bowl.
- Stuff the mushroom caps with the shrimp mixture, packing it in well.
- Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes until tender and golden.
- Let cool slightly, garnish with herbs if desired, and serve warm.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- These can be prepared ahead of time and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg