Shrimp Stuffed Portobello Caps

I’m having the hardest time naming this concoction I made last night…too wordy if I list all ingredients so I’ll just stick to “Shrimp Stuffed Portobello Caps” (though that still seems wordy….). Anyway, the recipe includes spinach, scallions, grilled marinated shrimp, lots of lemon and garlic topped off with a touch of fresh parmesan. It was delicious! I think next time I make it I will add cherry tomatoes to the sauteed spinach–I think that would add a unique flavor. I’ll get back to you when I do and let you know if it was a good addition.

Begin by grilling 2 portobello caps. I have an indoor grill on my cooktop–if you don’t, just use a skillet that has grill ridges. That should work just fine. Grill the mushrooms for roughly 10 minutes or until almost cooked thoroughly. Add the shrimp skewers and cook until done (they cook very fast so keep an eye on them!).

As soon as the shrimp go on the grill, saute the scallion/spinach combo in olive oil, garlic and lemon juice. All of this takes no more than 2 minutes so work fast! When everything is done assemble the dish with portobello caps upside down, layered next with the spinach combo, then the grilled shrimp and finally top  it off with a sprinkling of parmesan cheese. So healthy and also very filling!!

Ingredients:

2 portobello caps
12 shrimp, marinated *
2 tablespoons olive oil
1 package fresh spinach
2-3 cloves garlic, crushed
½ lemon, juiced
4 scallions, trimmed and sliced
sprinkling of parmesan cheese

* For the shrimp, place in a bowl and add a tablespoon of olive oil and  juice of 1 lemon. Stir to coat. Add 2 crushed garlic cloves and a teaspoon of freshly minced parsley. Mix thoroughly and refrigerate for 30 minutes. Place on wooden skewers ready for grilling.

Serves two

Tips for Success

This is one of those dinners that comes together in minutes once the grill is hot, so have everything chopped and ready before you start. The spinach really does wilt in about two minutes, and the shrimp go from perfect to rubbery very quickly.

• Wipe the mushroom caps clean with a damp paper towel instead of rinsing them. Mushrooms soak up water like a sponge.
• Gently scrape out the dark gills with a spoon if you like. It makes a neater bowl for the filling and keeps the dish from looking muddy.
• Brush the caps lightly with olive oil before grilling so they do not stick.
• Soak wooden skewers in water for about 20 minutes so they do not scorch on the grill.
• Shrimp are done when they turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.

Do not let the shrimp marinate much longer than the 30 minutes. Lemon juice is acidic and will start to change the texture of the shrimp if they sit in it too long.

Ingredient Swaps and Variations

Scallops are wonderful in place of the shrimp, and so are chunks of grilled salmon. For a vegetarian version I skip the seafood and pile on extra spinach with white beans sauteed right in the garlic and lemon. Baby kale or arugula can stand in for the spinach. And yes, I still think a handful of halved cherry tomatoes tossed in with the spinach would be delicious!

How to Serve It

Each stuffed cap is a meal on its own, but it is nice with a scoop of brown rice, orzo or a slice of crusty bread to catch the garlicky lemon juices. A crisp white wine and a simple green salad round it out for a dinner that feels a little bit special without much effort.

Storage

This dish is really best eaten right away. If you do have leftovers, keep the mushrooms and shrimp in a covered container in the refrigerator for up to 2 days. Reheat gently in a skillet or the microwave just until warm so the shrimp do not toughen.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely. Thaw them overnight in the refrigerator or in a bowl of cold water, then pat them very dry before marinating.

Can I bake the mushrooms instead of grilling?

Yes. Roast the caps at 400 degrees for about 15 minutes, then broil the shrimp for 2 to 3 minutes per side.

Mandy

Shrimp Stuffed Portobello Caps

Grilled portobello caps filled with garlicky lemon spinach and scallions, topped with marinated grilled shrimp and a sprinkle of parmesan.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the marinated shrimp

• 12 shrimp
• 1 tablespoon olive oil
• 1 lemon juiced
• 2 cloves garlic crushed
• 1 teaspoon fresh parsley minced

For the caps and spinach

• 2 portobello caps
• 2 tablespoons olive oil
• 1 package fresh spinach
• 2 to 3 cloves garlic crushed
• 1/2 lemon juiced
• 4 scallions trimmed and sliced
• parmesan cheese for sprinkling

Method

 

Marinate the shrimp

1. Place the shrimp in a bowl with the olive oil and lemon juice and stir to coat.
2. Add the crushed garlic and minced parsley, mix thoroughly and refrigerate for 30 minutes.
3. Thread the shrimp onto wooden skewers.

Grill and assemble

1. Grill the portobello caps on an indoor grill or a ridged grill pan for about 10 minutes, until almost cooked through.
2. Add the shrimp skewers to the grill and cook until done, watching closely since they cook very fast.
3. As soon as the shrimp go on, saute the spinach and scallions in the olive oil with the garlic and lemon juice for about 2 minutes, until the spinach wilts.
4. Place the portobello caps upside down on plates, layer on the spinach mixture, then the grilled shrimp.
5. Finish with a sprinkling of parmesan cheese and serve.

Notes

Halved cherry tomatoes make a nice addition to the sauteed spinach.