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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
Cook Time 15 minutes
Total Time 55 minutes
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.