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Jazz up your weeknight dinner with these Easy Paella Stuffed Portobello Mushrooms! Perfect 30-minute shrimp & chorizo paella baked inside giant, satisfying mushroom caps is a great way to increase veggies and decrease starches.
As in…I’ve been making and devouring all kinds of amazingly wonderfully delightfully delicious foods, but I haven’t even been Snapping or ‘Gramming them to tease you with. I haven’t even been bothering to write down the recipes. ? Which will definitely come back to haunt me in a month when The Hubs asks me to make one of them again, and I’m like, “Uhh. About that.”
That’s not my normal M.O. My iPhone is dangerously near its max memory capacity, and 3/4 of it is taken up by food photos. No lie.
I only have myself to blame, and so do you. I’m so sorry! But I’ll be making it up to you so majorly, it’ll be like January 2017 never even happened!
Of course, taking 5 weeks (!) off from blogging has
made me incredibly lazy given The Hubs and I plenty of chances to remember what normal married life feels like.
Treating this baby like my second job takes up soooo much time when my first job is also 50+ hours a week and ever-changing. We’re blessed enough to work in the same place, so we see each other much more than most couples, but it’s usually in passing.
And when we’re home? Forget it – we are often otherwise engaged. If we’re not sleeping, he’s nerding out playing video games with his friends online, while I’m either scouring the internet for recipe inspiration, hatching new ideas for a business venture I’m working on, or drowning in the Netflix void.
It’s not that we don’t have time for one another – we just don’t make the time.
In spite of that, we have a very happy, balanced relationship, which is why the blog-cation was so needed and so welcome. It was nice to reconnect and feel all those gushy, puppy-love feelings again.
We recently day-tripped to Winter Park, one of our favorite places, and a stop at Trader Joe’s was definitely in order. It’s our closest location, but even an hour away, it’s always worth the drive.
I won’t lie: working for a grocery competitor definitely makes me feel a tiny bit traitorous every time I step inside Joe’s, but I just can’t help but love everything about it. The hand-written signs, the fun music, ringing the bell when you leave – it’s not just a fun place to shop, it seems like a fun place to work, as well.
Plus, there’s cookie butter everything, and I love picking up the off-the-wall items they carry there as well – and always a few packages of Dorot frozen herbs.
I discovered Dorot last year on a trip to T’Joe’s, and couldn’t get over the convenience of all-natural washed, peeled, chopped, and flash frozen herbs.
If you’ve hung out around here for a while, you know all about my black thumb. I’ve struggled with gardening so much – no matter how hard I try, I always seem to do something to murder even the hardiest of my baby plants (I’m looking at you, bamboo.)
As a food blogger, fresh herbs are amazing. Not only do they add wonderful flavors to your recipes, they make them look SO DAMN PRETTY. Sprig of parsley? Chiffonade basil? Chopped dill? The fresh green makes the finished product pop, and I lovelovelove having them readily available in my tiny herb garden.
When it’s not dead, that is. The summer heat just wiped it out, and then Hurricane Matthew drowned the little life that was trying to resurface.
Shame. Shame. Shame.
But you know, aesthetics aside, that’s what makes Dorot such an incredible product – even Herb Garden Killahs like myself can enjoy the flavors without the need to water anything, chop anything, or repel vampires with fragrant fingertips.
Move the herb garden to your freezer folks, no one will ever question you.
And if they do? Just be like me and gush about how Dorot is (1) guilt-free, (2) mess-free, (3) crazy affordable, and (4) the packages go such a long way! Each one comes with 20 cubes of perfectly portioned prepped herbs, each cube equal to 1 teaspoon of herbs or 1 clove of garlic.
And I mentioned crazy affordable, right?
I’ve used the Dorot garlic and basil in lots of different recipes, but this one is a personal fave – and an all-time fave for The Hubs! He’s a freak for paella, and I was so excited to hear the glowing review of this dish from him. He’s the one who normally takes the helm when it comes to paella, spending plenty of time on each step – so when I had a delicious, flavorful version done in half the time it takes him, I thought I’d done something wrong.
(Turns out it was the Dorot! #Winning.)
You should have seen the face he made when I presented it in the mushroom cap. Pure confusion – like Winona Ryder at the 2017 SAG Awards confusion. But, to cut the amount of starches we eat, serving it in a meaty Portobello was the way to go! We ate less and still felt satisfied.
And guess who actually got to take leftovers to work the next day?
Easy Paella Stuffed Portobello Mushrooms
- 4 large portobello mushroom caps stemmed & cleaned
- 2 cups chicken stock
- 1/4 teaspoon saffron threads crumbled
- 2 Tablespoons olive oil
- 1 cooked chorizo sausage sliced & halved
- 1 small red onion chopped
- 4 cubes Dorot garlic
- 1/2 cup tomato chopped
- 2 cubes Dorot basil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 cup white rice
- 1/2 cup dry white wine
- 1/2 pound medium shrimp chopped
- 4 medium shrimp whole
- Panko bread crumbs
- Lime wedges
Remove stems from mushrooms and chop them; reserve. Remove gills from mushrooms and rinse caps, drying them gently with paper towels. Place caps stem side up on a lined baking sheet. Set aside.
In a medium sauce pot, bring chicken stock and saffron to a simmer.
Heat olive oil in a skillet set over medium heat. Place chorizo, onion, and mushroom stems in skillet and saute 5-7 minutes until onions are tender. Add garlic cubes, stirring frequently to incorporate.
Next, add chopped tomato, basil cubes, salt, paprika, and red pepper, stirring to combine. Cook 2-3 minutes until tomatoes begin to break down and resemble a chunky sauce.
Add dry rice, stirring to coat, then stir in white wine and cook until reduced, 4-5 minutes. Pour in saffron-infused stock, bringing the skillet to a boil and then reducing heat to low. Salt to taste (it may taste overly salted, but the rice will absorb the flavor,) then stir well one last time, spreading the ingredients evenly.
Allow to simmer ~15 minutes until liquid has reduced by at least half, then place chopped and whole shrimp on top, turning when they become opaque on one side.
Preheat oven to 400 degrees F.
When top of rice looks slightly dry (18-20 minutes cook time total,) remove whole shrimp and set aside; stir remaining shrimp into the dish.
Spoon paella into mushroom caps, then top with bread crumbs. Bake at 400 degrees for 15-18 minutes. Remove from oven and allow to cool slightly, then top with reserved whole shrimp and a lime wedge. Enjoy!