Shrimp Stuffed Portobello Mushrooms Food

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat grill to medium, about 350 to 400 degrees F.
• Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
• Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
• Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
• Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

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.

SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.

PORTOBELLO MUSHROOMS STUFFED WITH SHRIMP & GOAT CHEESE

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!

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.