I almost didn’t post these Shrimp Stuffed Portabellos. Not because they aren’t fabulous – trust me, they are. But, because I just can’t seem to get photos of them that I am happy with. Back to the food, these are truly delicious. They definitely have that crab cake/stuffed shrimp flavor, but they use almond flour instead of the usual bread crumbs. We are probably never going to be super low carb or paleo people, but due to blood glucose issues, we need to watch the carbs and keep them healthy. On the night these photos were taken, we were having potatoes, so we really didn’t want to add any other flour, bread, etc. to our meal making it a perfect night for these.
If you have made more traditional seafood stuffing type things (crab cakes, stuffed shrimp, etc.), you will find that the stuffing does not hold together nearly as well before it is cooked. But, have no fear, when these cook, the egg will cook and the cheese will melt, and it will be the same. Just pile it up right into the mushroom, and it will come together as it cooks.
Shrimp Stuffed Portabellos
- 4 large portabello mushroom caps
- 1 pound shrimp, peeled and deveined
- 1 stalk celery, finely chopped
- 1/2 teaspoon Old Bay Seasoning
- 1/4 cup parsley, chopped (plus more for garnish, if desired)
- 1 egg, lightly beaten
- 1 cup shredded mozzarella
- 1 cup almond flour
- Preheat oven to 350 degrees
- Clean the portabello mushrooms and remove the stem.
- Use a spoon to scrape the gills out into a bowl (You will be using them as part of the filling).
- Bring a large pot of water to a boil, add shrimp and boil just until barely done. Drain and cool enough to touch.
- Chop shrimp and add to the mushroom gills.
- Stir in remaining ingredients.
- Spray both sides of mushrooms with cooking spray and place in a large baking dish.
- Stuff mushroom caps with mixture.
- Bake for 30 to 40 minutes or until set and browned.