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Easy Paella Stuffed Portobello Mushrooms

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.

Serves 4 servings     adjust servings

Preparation 10 mins Cook Time 50 mins Total Time 1 hr


  • 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


  1. 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.
  2. In a medium sauce pot, bring chicken stock and saffron to a simmer.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 400 degrees F.
  7. 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.
  8. 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!


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