Stuffed Mushrooms with Prawns in a Red Sweet Wine Sauce

Prawn stuffed mushrooms: original and for eclectic taste buds, but easy to make. Start off you dinner party with this Mediterranean recipe that will definitely impress your guests!

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16 medium mushrooms
400 g large prawns
1 clove garlic pressed
1 leek finely chopped
2 fresh green onions finely chopped
2 zucchini finely chopped
2 tbsp dill finely chopped
1 cup of red sweet wine (Maurodapne)
1/4 cup cognac (brandy)
1/2 tsp mint
1/2 tsp thyme
some cream
olive oil


Chop the prawn meat into small cubes and keep shells and heads, separately aside.

Wash the mushrooms and remove the stems. Lightly sauté them in some olive oil and season with salt and pepper leaving them to the side to prepare the stuffing.

Sauté the shells with the heads in some olive oil, pour the cognac and reduce well. Season with salt and pepper and add 1/2 glass of water. Leave it to simmer for 10 minutes then drain and keep the juice for the sauce.

n another pan sauté the garlic, the onions, the leek and the zucchini ; add the prawns and pour the red sweet wine.

Add the juice from the prawn shells and heads, season with salt and pepper and leave it to simmer for 10 minutes. Drain and keep the sauce separate.

Mix the prawns with the dill and stuff the mushrooms.

Re-heat the sauce, add the mint, the thyme and the cream milk and let it boil until it thickens.


You can use Vinsanto from Santorini if you can not fiond Mavrodafni
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