Spinach Ricotta Stuffed Mushroom with Shrimp and a Smoky Red Pepper Sauce

I made this meal up as I went along.  I had been craving stuffed mushrooms, but the nice large portobello caps have been far too expensive at the grocery store.  Thankfully, I was able to get a pack of two big beautiful ones at Trader Joe’s for just over $2.

Mushrooms have such a great meaty texture that you could simply serve the stuffed mushroom with a salad without feeling like you were lacking a main dish.


  • 2 Portobello Mushrooms
  • 1 bag of Baby Spinach (6-oz bag was enough)
  • 1/2 c Ricotta (I used part-skim)
  • Parmesan
  • 2 pieces Smoked Salmon (optional)
  • As much shrimp as you like
  • Old Bay
  • Smoked Paprika
  • 1 Red Bell Pepper
  • 2 cloves minced Garlic
  • Milk
  • Salt
  • 2 Wooden Skewers

Stuffed Mushrooms:

  • Pre-heat oven to 400° F
  • Remove stem from the mushrooms and scrape out gills with a spoon
  • Rub some olive oil on the caps and place them on a lined/nonstick baking sheet
  • Wilt spinach in a frying pan over low heat
  • In a bowl, combine ricotta, a pinch of salt, and 1 clove minced garlic
  • Add wilted spinach and stir together
  • Divide filling into the two caps and top with some grated parmesan
  • Bake for 20 minutes until mushrooms are tender

Smoky Red Pepper Sauce:

  • Roast the red pepper either under the broiler or on the rack above a gas burner, turning with tongs to get evenly blackened.
  • Place roasted pepper in a covered bowl for a few minutes to sweat and cool.
  • Peel skin from pepper, slice open, and remove stem and seeds.
  • Slice and place pepper into a food processor with garlic, some milk, a pinch of salt, and some smoked paprika, all to taste.  Process until fairly smooth.
  • Strain sauce into a saucepan over low heat and thicken it up with some cornstarch.


  • Soak skewers in water while you peel and de-vein shrimp.
  • Skewer the shrimp and place on a grill pan, cooking both sides evenly until shrimp are just cooked through.
  • Sprinkle shrimp with Old Bay and smoked paprika.


Place stuffed mushroom on one side of the plate.  Fold up a piece of smoked salmon and place it in the center of the mushroom.  Spoon sauce onto other side of the plate and lay the shrimp skewer as shown to fit on the plate.

As you may have seen in my profile, I enjoy great craft beer, and it’s nice to sip on one while making dinner.  Last night, I enjoyed a Belgo Belgian style IPA by New Belgium while cooking this meal.  New Belgium only recently came to Maryland, and they make some really tasty stuff!  If you’re new to craft beer, IPAs can certainly be an acquired taste, as they are quite hoppy.  I’d start off with styles like Hefeweizen, Witbeir, Pilsner, and Pale Ale.



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