2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

 Grilled Rock Shrimp Stuffed Portabella Mushrooms
  • Stuffed mushrooms make a great appetizer or first course.
  • Large portabella mushrooms are perfect size for stuffing.



  • 8 large portabella mushrooms, stem and gills removed
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • 1 pound rock shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper


  • 2 cups fresh bread crumbs
  • 1 cup chopped tomatoes
  • 3 tablespoons fresh parsley, finely minced
  • 2 tablespoons fresh garlic, chopped
  • 2 tablespoons frsh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt

  • Coat mushrooms with olive oil, season with salt and pepper.
  • Put shrimp in a bag with olive oil, salt and pepper. Leave at room temp for 30 minutes.
  • Heat olive oil, saute garlic and bread crumbs until lightly goldenPut in bowl add tomatoes, parsley, lime juice, salt and pepper
  • On a hot fire, grill on the exterior to create grill marks and slightly soften, about 3 minutes. Remove from grill.
  • Grill rock shrimp in a grill basket (or direct if you are careful), about 5 to 6 minutes. Add cooked shrimp to stuffing mixture. Fill partially grilled mushrooms with stuffing.
  • Place mushrooms on a grill pan, place on a hot grill, cover and cook for 3 to 4 more minutes. Drizzle with olive oil before serving
Dirk's Fish and Gourmet Shop © 2015