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Shrimp-Stuffed Portobello

Shrimp Stuffed Portobello. Low Carb. emetabolic.comIngredients

  • 2 4-oz. Portobello mushrooms, rinsed and stalks removed & set aside
  • 16 oz. raw Shrimp
  • 8 oz. tomato, diced
  • 2 cloves garlic, diced and divided
  • 1-2 Tbsp. fresh Basil, chopped
  • Juice of ½ lemon
  • Sea salt & pepper, to taste
  • ½ tsp. crushed red pepper flakes
  • 2 Tbsp. Extra Virgin Olive Oil

Preparation Instructions

  1. In a small bowl, combine tomatoes, basil, and ½ diced garlic.
  2. Season tomato-basil mixture with salt and pepper.
  3. Drizzle 1 Tbsp. Olive Oil and the lemon juice over the mixture and toss gently to combine. Set aside.
  4. Preheat oven to 450 degrees F.
  5. Drizzle cleaned mushrooms with remaining 1 Tbsp. Olive Oil and season with salt and pepper on both sides.
  6. Into the cavity of the mushroom, sprinkle the remaining diced garlic.
  7. Place the mushrooms on a baking sheet (cavity side facing up) and bake for 10-12 minutes.
  8. While the mushrooms are roasting, trim and dice: mushroom stalks and raw shrimp
  9. Spray with cooking spray, a sauté pan over medium-high heat. Cook the garlic for 1-2 minutes.
  10. Add the mushroom stalks and shrimp, combining with the garlic.
  11. Add salt and crushed red pepper flakes to the pan. Allow the shrimp to cook for 2-4 more minutes, or until pink in color all the way through. Remove from heat.
  12. To assemble: scoop ½ each of the mushroom/shrimp mixture and tomato/basil mixture into the cavity of a Portobello mushroom. Garnish with fresh basil if desired, and enjoy!

Servings: 2

Serving Size: 1 loaded Portobello mushroom

Replaces: 1 protein, 1 vegetable, 1 healthy fat

Shrimp Stuffed Portobello. Low Carb. emetabolic.com

Shrimp Stuffed Portobello. Low Carb. emetabolic.com

Almost 13 lbs down and just about 4 inches off my belly in a little more than a month. I'm fitting into clothes I haven't worn in years.

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★ ★ ★ ★ ★
5 / 5 stars


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