SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 575.8
  • Total Fat: 30.3 g
  • Cholesterol: 383.1 mg
  • Sodium: 700.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 57.0 g

View full nutritional breakdown of Janet0116 Shrimp Stuffed Portabella Mushrooms calories by ingredient
Report Inappropriate Recipe

Janet0116 Shrimp Stuffed Portabella Mushrooms

Submitted by: JANET0116


Number of Servings: 2

Ingredients

    Olive Oil, 2 tbsp (remove)
    Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, .5 serving (remove)
    Portabella Mushrooms, 170 grams (remove)
    Cream Cheese, .5 package, small (3 oz) (remove)
    Shrimp, raw, 16 oz (remove)
    *Cheese, Six Cheese Italian Style Blend, shredded, 0.5 cup (remove)
    Lea & Perrins, Worcestershire Sauce, 1 tsp (remove)

Directions

Place .5 Tbsp olive oil in baking dish. Preheat oven to 350.

Scrape out gills of mushroom caps, and scrape some of the mushroom to hollow out. Keep mushrooms pieces. Place mushroom caps in baking dish and coat with .5 Tbsp oil. Sprinkle caps with garlic powder and salt.

Heat 1 Tbsp in skillet, add diced bell pepper and mushroom pieces. Season with garlic powder and italian seasoning. Add shrimp and cook until barely done. Add cream cheese and worcestershire sauce. Stir until cream cheese is melted. Add bread crumbs to desired consistency.

Stuff shrimp mixture into caps, top with shredded cheese. Place back in oven and cook until heated through and cheese is bubbly.

I said this made two servings, but I split a mushroom cap and it was plenty.

Number of Servings: 2

Recipe submitted by SparkPeople user JANET0116.





TAGS:  Fish |

Great Stories from around the Web


Rate This Recipe