Ingredients
Scale
- 20 large portobello or cremini mushrooms
- 1 pound medium shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- 1/2 teaspoon red pepper flakes (optional for a kick)
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms and remove the stems.
- Melt 2 tablespoons of butter in a skillet, cook garlic until fragrant, then add shrimp and cook until pink.
- Pour in white wine (or chicken broth) and red pepper flakes, simmer for 2-3 minutes.
- Chop cooked shrimp, mix with breadcrumbs, parsley, and half of the Parmesan cheese; season.
- Stuff mushroom caps with the shrimp mixture, top with remaining Parmesan.
- Bake for 15-20 minutes until mushrooms are tender and tops are golden brown.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, you can add lemon zest to the filling.
- These mushrooms can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free