Salt Block Recipe - Shrimp Stuffed Portabellas - Himalayan Salt
< />

Salt Block Recipe – Shrimp Stuffed Portabellas

By  |  1 Comment

Layered with Goodness!

This starter or main course is made right from the salt block, combining delicious shrimp and vegetables atop a wonderfully large portabella mushroom. It’s topped with cheese and torched to finish. Plated with some salt block asparagus and balsamic cream it’s a delight to take in.

Seasoning is a big part of this recipe, and is used to enhance the flavor of the portabella, shrimp and the vegetables. Use whatever spices you favor to put your own spin on this dish, but you’ll want to be fairly generous in order to spice them right.

This dish takes only seconds to make up, so ensure you have everything ready to go. As in the picture below, have all your ingredients set up so you can pick and sprinkle on your food as it quickly cooks on the block. If you haven’t already, get some good tongs so you can keep your hands away from the hot block. Having a long set is better than a short set here. OXO Good Grips 12-Inch Stainless-Steel Locking Tongs

Portabella Ingredients Indicated


  • Portabella Mushrooms
  • Shrimp: 4 or what will fit easily on each mushroom
  • Spices: Fennel, Rosemary, Garlic, Paprika, freshly ground Pepper
  • Egg yolk and Cheese, Swiss shown (mixed together for the gratinee)
  • Asparagus
  • Sliced onion and peppers (tiny fancy ones pictured)



The steps for the recipe are easy. First season and cook the shrimp, adding the mushroom and cooking it just a short while. Mushrooms are mostly water so it won’t take long for it to shrink down, so cook the bottom first then turn it over so it can be loaded/stuffed. The veggies may take longer depending on what you choose to cook, so you may want to start them first, especially if you have onions and want to caramelize them, etc.  For the gratinee, or the dark caramelizing of the cheese, it is done by lightly mixing the shredded cheese with the egg yolk. This holds the cheese together and the yolk mixture darkens when it’s heated up with a torch.  A torch is pretty handy to have around but this adds a nice touch as everything is hot to begin with.

There is a lot of variety available in this recipe. You can change out the vegetables, the cheese and even the shrimp. The portabella simply serves as a plate to place everything once it’s finished. Nothing like eating the plate too!

Here’s the balsamic cream we use… so delicious!

Amazon Image


1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.

%d bloggers like this: