Portobello Mushrooms Stuffed With Shrimp Goat Cheese Recipes

SHRIMP AND GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper flakes, salt and pepper in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil., Bake at 350° for 10-15 minutes or until shrimp turns pink. Garnish with green onions if desired. Serve warm.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper 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).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE

Steps:

• Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
• Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
• Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
• Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
• Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
• Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
• Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.

PORTOBELLO MUSHROOMS STUFFED WITH SHRIMP & GOAT CHEESE

Steps:

• Preheat over to 400 degrees.
• Clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. Then use a paper towel to brush off any dirt from the cap. Place them on a cookie sheet upside down, and brush them with balsamic vinegar.
• In a large non-stick fry pan, cook the shrimps (about 2 mins each side). Remove from the pan, cover, and set aside.
• In the same pan, melt the butter and add the garlic and onion. Saute on high for about a minute to let the flavours sweat out slightly. Add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. Add the salt & pepper and turn the temp down to medium. Continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
• Add the goat cheese and stir continuously until the cheese is melted inches You should end up with a thick/creamy-type "sauce". Remove from heat.
• Stuff the mushrooms with the sauce. Sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
• Bake in the oven for about 15-20 mins (to allow everything to heat through).
• enjoy!

SHRIMP-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE

Steps:

• For marinated mushrooms:
• Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
• For filling:
• Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
• Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
• Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
• Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

CREAM CHEESE PARMESAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set pan aside.
• Break off stems of mushrooms and set aside.
• Place mushroom caps, top side down, onto prepared baking sheet.
• Moving to a skillet, add butter, minced garlic and diced mushroom stems.
• Cook over medium heat until mushrooms begin to soften, which takes a few minutes.
• To skillet, add cream cheese, shredded Parmesan cheese and spices and reduce heat to low.
• Continue to cook cream cheese mixture until cheese is hot and melty.
• Divide filling mixture into four equal parts and split amongst the four mushrooms. Press half the mixture into the mushroom and the rest on top.
• Bake stuffed Portobello Mushrooms for 20 minutes until hot and set.
• Garnish with fresh chopped parsley if desired.