Description
Indulge in a mouthwatering dish with our recipe for Shrimp Pesto Pasta Stuffed Portobello Mushrooms. Learn how to create this flavorful and satisfying meal today!
Ingredients
- 4 large portobello mushrooms (400 grams)
- 8 ounces (227 g) prawns, peeled and deveined (227 grams)
- 8 ounces (227 g) pasta, such as penne or fusilli (227 grams)
- 1 cup (240 ml) tomato sauce (240 milliliters)
- 1 cup (240 ml) cherry tomatoes, halved (150 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 teaspoon (5 ml) garlic powder (2 grams)
- 1 teaspoon (5 ml) onion powder (2 grams)
- 1 teaspoon (5 ml) dried basil (2 grams)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Remove stems from portobello mushrooms and clean the caps with a damp cloth.
- Brush mushroom caps with olive oil and season with salt and black pepper.
- Place mushroom caps on a baking sheet, gill side up.
- Bake mushrooms for 15 minutes, then remove from oven and set aside.
- Cook pasta in a pot of salted boiling water according to package instructions; drain and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add shrimp to the skillet, season with garlic powder, onion powder, dried basil, salt, and black pepper.
- Cook shrimp until pink and opaque, about 3-4 minutes; set aside.
- In a large bowl, combine cooked pasta, shrimp, pesto sauce, and cherry tomatoes.
- Mix well until all ingredients are evenly coated with pesto sauce.
- Fill each baked portobello mushroom cap with the pasta mixture.
- Sprinkle grated Parmesan cheese over each stuffed mushroom.
- Return stuffed mushrooms to the oven and bake for an additional 10 minutes.
- Remove from oven and let cool slightly.
- Garnish with fresh basil leaves before serving.
Notes
- Consider using whole wheat pasta for a lighter option.
- Add chopped fresh parsley or cilantro for a burst of freshness.
- Try a squeeze of lemon juice on the shrimp for a citrusy kick.
