SHRIMP-STUFFED PORTOBELLO MUSHROOMS
Categories Mushroom Shellfish Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Basil Rosemary Shrimp Bon Appétit
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS
This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.
Provided by Elizabeth W.
Categories Crab
Time 35m
Yield 4 Stuffed portobello mushrooms, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425ºF.
- Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
- In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
- Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
- Bake, uncovered, about 15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4
PORTOBELLO MUSHROOMS STUFFED WITH SHRIMP & GOAT CHEESE
Will surely impress! This recipe is very easy, but soooo delicious and rich in flavours. You can omit the shrimp if you like, or replace it with scallops or chicken pieces. It makes a great main dish with a salad and grilled veg, or a wonderful side dish to a steak dinner. I've also used the "stuffing" to serve over toated baguette slices (instead of over mushroom). mmmmm...yummy! The recipe makes two portions, but you could easily double or triple the ingredients if you need more.
Provided by Bubblette
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 400 degrees.
- Clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. Then use a paper towel to brush off any dirt from the cap. Place them on a cookie sheet upside down, and brush them with balsamic vinegar.
- In a large non-stick fry pan, cook the shrimps (about 2 mins each side). Remove from the pan, cover, and set aside.
- In the same pan, melt the butter and add the garlic and onion. Saute on high for about a minute to let the flavours sweat out slightly. Add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. Add the salt & pepper and turn the temp down to medium. Continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
- Add the goat cheese and stir continuously until the cheese is melted inches You should end up with a thick/creamy-type "sauce". Remove from heat.
- Stuff the mushrooms with the sauce. Sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
- Bake in the oven for about 15-20 mins (to allow everything to heat through).
- enjoy!
Nutrition Facts : Calories 224.4, Fat 7.8, SaturatedFat 4.1, Cholesterol 58.2, Sodium 299.1, Carbohydrate 28.8, Fiber 3.8, Sugar 5.8, Protein 11.5
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