Portobello mushroom stuffed with creamy shrimp and sweet corn for a delicious appetizer or mini meal.
Happy Summer! How did you spend the first official day of summer? Hope you enjoyed it =)
Today, I wanted to share with you a recipe for stuffed Portobello mushrooms filled with creamy shrimp and sweet corn in every bite. How can I say no to shrimp? Or the sweet corn? And don’t even get me started on the cheesy goodness!
Portobello mushrooms are huge so it’s perfect for stuffing. Plus, they’re tender, juicy, and very filling so you don’t need to eat much to feel full. You can serve these stuffed mushrooms as an appetizer or as a side, or even as a small meal. For me, I prefer to make these a small meal, that way I have room for dessert later. =) Once you’re done stuffing the mushrooms, you might have leftover filling, which is perfect for dipping chips. And if you’re not a mushroom lover, which I know some of my friends aren’t, you can just make the shrimp and corn mixture into a dip.
For those who prefer other options, you can try stuffing these Portobello mushrooms with Baked Shrimp and Spinach Dip or with my Spicy Spinach Artichoke Dip. Both would be delicious. =)
First, preheat the oven to 350oF and line a small baking pan with foil. Lightly grease the baking pan with nonstick cooking spray.
Remove the stem from the Portobello mushrooms. Place them on the baking and cook them at 350oF for about 4-5 minutes to allow the mushrooms to soften a little bit. You want the mushrooms to be done around the same time as the stuffing. Otherwise, you’ll have undercooked mushrooms or overcooked stuffing. Remove the mushrooms from the oven and set them aside for now.
In a small pot, cook shrimp until it turns reddish orange and is no longer translucent or gray. Drain the shrimp and allow it to cool for a few minutes.
Mince the shrimp into small pieces.
In a medium to large bowl, add cream cheese. Make sure you whip the cream cheese so that it’s soft and easy to work with. Add minced shrimp, corn kernels, cheese, Creole seasoning, and garlic powder. Mix until evenly combined.
Spoon the shrimp and corn mixture into the Portobello mushrooms. Top with extra cheese if you like. Then place the Portobello mushrooms into the oven to bake for additional 5-6 minutes until the cheese has melted.
Remove the mushrooms from the oven, and allow it to cool for a few minutes before serving.
Serve the stuffed mushrooms warm. Enjoy!
If you have leftover shrimp and corn, you can always place the rest into a ramekin. Bake them at 350oF for about 6-8 minutes until it becomes a melted cheesy goodness. Allow it to cool, and serve warm with chips.
Want instant updates? Follow me on Facebook, Twitter, Instagram, or Bloglovin.
For a printer friendly version of this recipe, click here.
Click on the image below for an enlarged version of this recipe.
Click on the image below for an enlarged version of this recipe.
awesome mouth watering stuff
You know, if not for the cheese, I’d try this. I don’t like cheese and seafood. I wonder if there’s some other binder that could be used instead.
Looks delicious!
Oh wow! These look stupendous. As soon as I can get me some portobellos I am going to make this. Thanks! 😀
They look delicious – I need to eat more healthily and your recipes look just the ticket!
Thanks, Andy!
Great way to get my picky eater to devour!! Beautiful👏
THank you!
Ohhh yum! I’m so going to try this – thanks for sharing!
As coincidence would have it I actually had a stuffed Portobello recently – my first experience.
No shrimp but with cheese and pine nut stuffing, a real treat.
I’m so making these for dinner tomorrow! They look incredible!
Hope you’ll like it!
Looks amazing! Beautifully done.
Thank you!