Filled to the brim with flavor, these stuffed mushrooms will be the star of your next meal.
Makes 4 to 6 servings
- ¼ cup unsalted butter, divided
- ½ cup panko (Japanese bread crumbs), divided
- 1⅛ teaspoons kosher salt, divided
- ½ teaspoon lemon zest
- 1 teaspoon chopped fresh parsley
- 12 medium fresh portobello mushrooms
- ½ cup finely chopped onion
- 1 teaspoon finely chopped garlic
- ⅛ teaspoon crushed red pepper
- 1 (16-ounce) package frozen peeled and deveined shrimp, thawed and chopped
- 2 teaspoons fresh lemon juice
- 1 large egg, lightly beaten
- Garnish: chopped fresh parsley, lemon zest
- Preheat oven to 425°. Line a rimmed baking sheet with foil. Lightly spray foil with cooking spray.
- In a large skillet, melt 2 tablespoons butter over medium heat. Remove from heat and stir in ¼ cup bread crumbs, ⅛ teaspoon salt, zest, and parsley. Transfer to a small bowl. Wipe skillet clean.
- Remove stems from mushrooms. Chop stems into small pieces. Wipe mushroom caps with a damp paper towel to clean and place on prepared pan.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Add mushroom stems, onion, garlic, remaining 1 teaspoon salt, and red pepper; cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes.
- Add shrimp; cook, stirring occasionally, until pink and firm, 5 to 7 minutes more. Stir in lemon juice. Remove from heat and stir in egg and remaining ¼ cup bread crumbs. Drain any excess moisture.
- Add a heaping tablespoonful of shrimp mixture to each mushroom cap. Top with bread crumb mixture. Bake until golden brown, 15 to 20 minutes. Garnish with parsley and zest, if desired.