Grilled Shrimp Stuffed Portobello Mushroom

This dish really is idiot proof. As you know I am still an amateur griller, but I'm convinced I'm on my way to becoming a grilling machine.

This grilled shrimp stuffed mushroom takes under 20 minutes to make - which makes me wonder if I could make a career out of TWENTY minute meals - TOPPING Rachel Ray's thirty minute recipes.

I bought a few large portobello mushrooms that looked like giant mushroom caps. Turn each over, cut out the stem, and slightly carve out the inside of the cap, making a little cup out of the mushroom. Turn the mushrooms over, so the top of the mushroom is facing upward. Lay however many you like on tinfoil, drizzle with EVOO, basil, salt and pepper. Place the tinfoil on the grill on medium and cook for about 7 minutes.

Then take a bunch of defrosted shrimp - again the amount depends on how many stuffed mushrooms you plan on serving. If you intend on just making the one, you really only need about 5 pieces of regular or large shrimp. Chop up that shrimp, drizzle some balsamic dressing for a slight marinade, and place it in a bowl with a few diced vadalia onions, along with a little garlic.



Place them in tinfoil with a little EVOO and throw it on the grill, allowing it to cook on medium to high heat for about 6 minutes.

After grilling, turn over the mushrooms, and place a cupped spoonful of the diced shrimp inside the little cup that you carved out of the mushroom. I drizzled some sweet balsamic dressing that I had in my refrigerator over the mushroom and threw it all on a bed of baby spinach to give the dish some color.


One of my favorite small dishes is a stuffed mushroom, whether it's stuffed with crab meat or vegetables or whatever. I've wanted to try it myself, but this type of "stuffed" mushroom doesn't take nearly as long, and looks remarkably similar to a restaurant's stuffed mushroom. It tastes incredibly sweet when you get a bite of the mushroom and the shrimp together. Grilled shrimp generally has a natural juciness to it, so pairing it with the marinade and the slight spices makes its flavor mind bogglingly wonderful.

You can also put it over pasta if you want to make a main meal instead of an appetizer or small dish out of it. If you're going to serve it to guests you have to serve it over something bright, because the shrimp and the dark mushroom will look drab, and who wants to eat something that doesn't look pretty.

Serve this hot or cold, either way it tastes incredible. If I can't mess this up, then no one can. Try it- it's easy I swear!