Seafood Stuffed Portabello

Seafood Stuffed Portabello

Ready in 45 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Seafood Stuffed Portabello"

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These are versitile stuffed portabello mushroom caps. They can be used as a main dish, or an appitizer. If you use smaller portobellos, they can be used as Hors dOeuvers. I created this, and I have a nasty habit of just throwing things into the pan and not writing down what I've done. I've made this a few times, wrote it down, and made a few adjustments along the way. So if there are issues, feel free to let me know.

"I tried this with modifications. Chopped spinach instead of chopped mushrooms. Also sprinkled Parmesan on top. Delish! I recommend my changes!"

- Samanthalb84

Ingredients

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2 teaspoons Olive oil; divided
2 teaspoons Butter; divided
1/4 pound Mushroom; chopped
1/4 pound Shrimp
1/4 pound Scallops; chopped
1 Lobster tail; Chopped, or 1/2 lb whitefish, cod or halibut, chopped
Shallots; diced
Garlic powder; to taste
Pepper; to taste
Salt; to taste
2 teaspoons Sherry
1 tablespoon Lemon; juice
Bread crumbs; add until the mixture starts to come together
4 Portabella Mushrooms

Original recipe makes 4

Servings  

Preparation

Clean mushrooms. Set the Portabello caps aside.

In a large frying pan or saute pan, saute the chopped mushrooms in butter and oil. Until softened, remove.

Cook shrimp and scallops in oil and butter, with shallot.* Return the mushrooms to the pan.

Combine the rest of the ingredients.

Stuff into portabello cap and bake at 350? for about 15 min.

*If using uncooked fish, cook at this time as well.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 212 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I tried this with modifications. Chopped spinach instead of chopped mushrooms. Also sprinkled Parmesan on top. Delish! I recommend my changes!
Samanthalb84 2 years ago
[I posted this recipe.]
scturner97 6 years ago
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