Sea Farin Portobellos

Dive into coastal-inspired elegance with these delectable Sea Farin Portobellos—an irresistible fusion of fresh seafood and hearty mushrooms. These large portobello caps, hollowed out to perfection, are generously stuffed with a flavorful blend of tender shrimp, lump crab meat, panko breadcrumbs, and Parmesan cheese, all brightened with fresh parsley and a touch of zesty lemon juice. Perfectly baked to golden-brown perfection, this recipe combines succulent textures and rich umami flavors for an unforgettable appetizer or main course. Ready in under an hour, these gourmet stuffed mushrooms offer a stunning presentation that's ideal for dinner parties or refined weeknight meals. Packed with savory seafood goodness and easy-to-follow steps, Sea Farin Portobellos are a showstopping crowd-pleaser worth savoring.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces portobello mushrooms (large, stems removed and gills scooped out)
• 3 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 piece shallot (finely diced)
• 150 grams small shrimp (peeled, deveined, chopped)
• 100 grams lump crab meat
• 1 cup panko breadcrumbs
• 0.5 cup Parmesan cheese (grated)
• 2 tablespoons parsley (fresh, chopped)
• 1 tablespoon lemon juice
• 2 tablespoons butter (melted)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Brush the cleaned portobello mushrooms with 1 tablespoon of olive oil and place them on the prepared baking sheet, gill-side up. Set aside.

Step 3

In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the minced garlic and diced shallot, cooking until fragrant and translucent, about 2-3 minutes.

Step 4

Add the chopped shrimp to the skillet and cook for 2-3 minutes until just opaque. Remove the skillet from heat and gently fold in the lump crab meat.

Step 5

In a mixing bowl, combine the cooked seafood mixture with the panko breadcrumbs, Parmesan cheese, chopped parsley, lemon juice, melted butter, salt, and black pepper. Mix until well combined.

Step 6

Divide the stuffing mixture evenly among the four portobello mushroom caps, firmly pressing the mixture into the cavities of each mushroom.

Step 7

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.

Step 8

Remove from the oven and let cool for 5 minutes. Garnish with additional parsley and serve warm as an appetizer or main course.

Nutrition Facts

Serving size	(1045.6g)

Amount per serving	% Daily Value*
Calories	1640.9

Total Fat 104.2g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 503.1mg	0%
Sodium 4024.1mg	0%
Total Carbohydrate 71.7g	0%
Dietary Fiber 8.3g	0%
Total Sugars 15.4g
Protein 116.2g	0%

Vitamin D 296.2IU	0%
Calcium 1509.5mg	0%
Iron 7.0mg	0%
Potassium 2477.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 27.5%

Carbs: 17.0%