Grilled Rock Shrimp Stuffed Portabella Mushrooms



  • 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