Stuffed Portabella Mushrooms

Tried making stuffed mushrooms for the first time tonight and I must say it wasn't bad for a first try! Here's what I did...makes 2 stuffed portabella mushrooms...about 500 calories each. I couldn't finish mine it was so filling!

2 portabella mushrooms, stems removed and chopped, gills discarded
6-8 shrimp
3/4 stick butter
1/2 yellow onion, diced
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/2 cup panko (non seasoned)
1/4 teaspoon celery salt
1/2 teaspoon dry mustard
1/2 ground black pepper
1/8 teaspoon nutmeg
1/8 teaspoon ginger
pinch cloves
1/2 teaspoon salt
1/2 teaspoon garlic powder

1. Preheat oven to 325 degrees F. 


2. Remove stems from mushroom caps and dice stems, set aside. 


3. Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard. 


4. Melt butter in a large skillet over medium heat. 


5. Add shrimp, onion, and chopped stems to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked). If shrimp is pre-cooked (already pink) put it in last and just heat until warm.


6. Remove mixture from heat and place in a large mixing bowl (do not drain liquid). 


7. Add cream cheese to mixture and stir well. 


8. Add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well. 


9. Spray an 8x8 glass baking dish with non-stick cooking spray. 


10. Carefully stuff the mushroom caps with stuffing mixture and place into baking dish. 


11. Evenly spread remaining half cup of cheddar cheese over stuffed caps. 


12. Place dish into preheated oven, and bake for 20 minutes. Turn heat up to 425 and cook for 10 minutes more.



Recipe adapted from here.