Rosemary Shrimp Stuffed Portabellas

Here goes. This is my first recipe where I actually calculated, measured, timed and documented my mess. If you ask my husband, he claims my cooking method resembles that of the Swedish Chef from The Muppets. He’s right. I don’t follow recipes,  make a huge mess and wine is always involved.

This recipe is a current favorite of mine and thankfully my husbands. If you worry about the mushroom part, know that portabella mushrooms don’t have the same mushy texture that smaller mushrooms tend to get when you cook them. In fact, you will need a butter knife for this dish.

I like to serve this dish with a side salad and normally can only eat one stuffed mushroom. And they are pretty tasty the next day for lunch.

Rosemary Shrimp Stuffed Portabella Mushrooms


Feeds 2-4 people
Pairs nicely with a pinot grigio wine


  • 4 large portabella mushroom caps 
  • 1/2 cup shredded italian blend cheese
  • 14 oz of uncooked shrimp
  • 1 cup of Panko bread crumbs 
  • 1 lemon
  • 1.5 tablespoons of fresh Rosemary, chopped
  • 1 egg, slightly whipped
  • 2 tablespoons of italian seasonings 
  • 1/2  sweet onion, chopped
  • Garlic 
  • Olive Oil


  1. Set your oven to 375. Peel shrimp and chop.
  2. Clean mushrooms with a damp paper towel. Remove the stems with a knife and chop.
  3. Throw some olive oil into a large hot pan, add garlic. (If you need measurements for garlic and olive oil, just leave.) Let it brown.
  4. Add chopped onion, mushroom stems, italian seasoning  and sauté for 5-7 minutes.
  5. Add shrimp and half of a lemon’s juice and cook until they turn pink. Turn off burner.
  6. Add egg, panko, rosemary and half of the cheese. Stir, until mixed well.

7. Fill the mushroom caps with the mix, top with the remainder cheese, divide evenly among the four caps. Place on a baking sheet and then drizzle with some olive oil.

8. Cook for 10-15 minutes or until cheese is slightly brown. Serve with a lemon slice (or squeeze on top) and rosemary sprig to look fancy. And stuff yo face.

I (sometimes) track my food and I happened to track this recipe and it came to about 350 calories per cap. Obviously, you can cut the cheese to help lower it even more. You do you boo, you do you.

Let me know how it turns out! I am not a chef and I have no clue how to tell other people to cook. So be gentle.


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