Shrimp and Spinach Stuffed Portobello Mushrooms

Looking for a delicious and healthy weeknight meal? These Shrimp and Spinach Stuffed Portobello Mushrooms are a delightful and surprisingly easy recipe that’s ready in under an hour! While the exact origin is a mystery, this dish combines the earthiness of portobello mushrooms with the vibrant flavors of shrimp and spinach, creating a satisfying and balanced meal. Perfect for a light lunch or a fulfilling dinner, this recipe is especially appealing to those seeking a quick seafood meal. They’re equally at home as an impressive appetizer for a dinner party. Plus, if you’re watching your carbs, this recipe fits seamlessly into a low carb lifestyle. Forget takeout tonight and whip up this easy Thai shrimp alternative in minutes! This healthy shrimp dinner option is sure to impress even the pickiest eaters.

Recipe Overview

Ingredients for Shrimp and Spinach Stuffed Portobello Mushrooms

• 6 oz shrimp, peeled, deveined, and chopped
• 4 large portobello mushrooms, stems removed
• 2 cups spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated mozzarella
• 2 cloves garlic, minced
• Salt and pepper to taste

Equipment Needed

• Baking sheet
• Large skillet
• Mixing bowl
• Knife
• Cutting board

How to Make Shrimp and Spinach Stuffed Portobello Mushrooms – Step-by-Step Instructions

This recipe for Shrimp and Spinach Stuffed Portobello Mushrooms is a fantastic option for a light and satisfying meal. Preparing this quick seafood meal is easier than you might think! Follow these simple steps to achieve mushroom perfection. The deliciousness of the Thai shrimp flavors really elevates this healthy shrimp dinner. If you’re looking for a fantastic low carb shrimp and spinach stuffed portobello mushrooms recipe, look no further!

Step 1: Prepare the Mushrooms

Preheat your oven to 375°F (190°C). Gently wipe the portobello mushrooms clean with a damp paper towel. Remove the stems and discard or save for another use. Lightly brush the caps with olive oil (optional) and season with salt and pepper.

Step 2: Sauté the Garlic and Spinach

Heat a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Step 3: Cook the Shrimp

Add the chopped shrimp to the skillet with the spinach and garlic. Cook until the shrimp turns pink and is cooked through, about 3-5 minutes.

Step 4: Prepare the Filling

In a mixing bowl, combine the cooked shrimp and spinach mixture with softened cream cheese and half of the mozzarella cheese. Mix well until everything is evenly combined. Season with salt and pepper to taste.

Step 5: Stuff the Mushrooms

Spoon the shrimp and spinach filling evenly into the portobello mushroom caps, pressing gently to pack it in.

Step 6: Bake the Mushrooms

Place the stuffed mushrooms on a baking sheet. Sprinkle the remaining mozzarella cheese over the top of each mushroom. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Step 7: Serve

Remove from the oven and let cool slightly before serving. Enjoy your delicious Shrimp and Spinach Stuffed Portobello Mushrooms!

What to drink with Shrimp and Spinach Stuffed Portobello Mushrooms

Pair this delicious shrimp dish with our refreshing Creamy Keto Chocolate Avocado Shake for the perfect keto meal combination.

Tips for Making Perfect Shrimp and Spinach Stuffed Portobello Mushrooms

• Choose portobello mushrooms that are firm and without blemishes.
• Don’t overcook the shrimp, as it will become rubbery.
• Use fresh spinach for the best flavor and texture.
• Adjust the amount of garlic to your preference.
• For a richer flavor, add a sprinkle of Parmesan cheese on top before baking.

Variations of Shrimp and Spinach Stuffed Portobello Mushrooms

Looking to switch things up with these Shrimp and Spinach Stuffed Portobello Mushrooms? Try incorporating different types of cheese such as feta or goat cheese for a tangy twist. For a spicier kick, add a pinch of red pepper flakes to the shrimp mixture. You can also experiment with different vegetables, like diced bell peppers or zucchini. These variations offer endless possibilities for perfecting this quick seafood meal, resulting in an even more delicious and personalized healthy shrimp dinner.

Serving Suggestions

Serve these Shrimp and Spinach Stuffed Portobello Mushrooms as a hearty appetizer or a satisfying main course. Garnish with fresh parsley or a squeeze of lemon juice for added freshness. Pair with a side salad or roasted vegetables for a complete meal.

Storage Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Freezing is not recommended as the texture of the mushrooms may become soggy upon thawing.

Nutritional Information

FAQ About Shrimp and Spinach Stuffed Portobello Mushrooms

Can I make Shrimp and Spinach Stuffed Portobello Mushrooms ahead of time?

Yes, you can prepare the shrimp and spinach filling ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply stuff the mushrooms and bake as directed. This is a great way to streamline your meal preparation, especially when aiming for a quick seafood meal during a busy week.

Can I use frozen spinach for this low carb shrimp and spinach stuffed portobello mushrooms recipe?

Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the shrimp mixture.

These Shrimp and Spinach Stuffed Portobello Mushrooms are bound to become a new favorite! Easy to customize and packed with flavor, this healthy shrimp dinner option provides a satisfying and nutritious meal. Give it a try and let us know what you think. It’s the perfect easy Thai shrimp inspired dish that is sure to impress!

For more recipes like this, visit our recipe collection.