Saturday, June 23, 2012

Veggie and Shrimp Stuffed Portabella Mushrooms

Here's a yummy and healthy dinner idea that gives some variety to your usual routine. Its packed with veggies and is made with goat cheese which has more health benefits than some other cows milk cheeses. Goat cheese is lower in calories and fat, a good source of protein, easier to digest and contains probiotics! It also makes this dish creamy and gives it a smooth flavor. No reason to feel guilty with this meal. You can also leave out the shrimp for a vegetarian alternative. Also, the veggies are sautéed before hand so that once everything is prepped, the oven time is very short.


15-20 ounces shrimp, peeled
portabella mushroom caps, 10 medium size or 8 large size
1 onion chopped
1 bellpepper chopped
1/4 cup chopped celery

2 zucchini chopped
2 squash chopped
1 eggplant chopped
salt and white pepper to taste
2-3 tbsp oil for cooking. (olive oil or other)
2 tsp paprika
Juice of 1/2 lemon
1 tsp chopped garlic
5-6 ounces goat cheese
*Healthier Option- Instead of 6 ounces of goat cheese, do 3 ounces cheese and about 1/4 cup plain greek yogurt or plain yogurt
Optional- parmesan cheese to top

  • Preheat oven to 425 degrees.
  • Prepare all ingredients: chop vegetables and peel shrimp. Take portabella mushroom caps and scrape out gills and the core in the center with a spoon (Makes sort of a bowl to fill up later). Brush the outside of the caps with olive oil to help them cook. 
  • Saute onions and celery in 1 tbsp oil in a large skillet on medium high heat until tender. Add  bell peppers, squash, eggplant and zucchini and saute as well until tender, adding oil if necessary. Add in garlic. Season veggies while cooking with salt, paprika and pepper. Put in a large mixing bowl and set aside. 
  • Saute shrimp on medium high heat until pink and cooked through. Season with salt and pepper. Add lemon juice. Remove from heat once cooked and chop in halves. Add to cooked veggies. 
  • Next, add in goat cheese (and yogurt) to the shrimp and veggie mixture. Carefully toss to mix. Fill up the portabella mushroom caps by spooning in the shrimp and veggie mixture. Top with shredded parmesan cheese for extra flavor if you would like. Line the finished mushrooms up along a baking tray and place in the oven for about 10 minutes until golden brown on the top. 

  • Here's what they should look like right before going into the oven. I just put 2 mushrooms on the pan since that is all we are eating tonight. The rest are in the fridge. I will heat them in the oven when we are ready to eat them. Since the center mixture is cooked, you can wait for a couple of days to put them into the oven until you are ready to eat them. (Or freeze them). 
  • Also, if you have some of the mix left over, you can stuff some potatoes with it. I baked potatoes in the oven, cut them in half and scooped out the center. Added that to the mix and then stuffed the potato skins. Top with cheese and put them back into the oven for 10 minutes. New twist on twice baked potatoes!


Looks like my husband approves... yum!

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