Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Portabella Seafood Stuffed Mushrooms

Submitted by: Admin on 06/22/2003
2849 views
2.68 avg rating
171 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 Large Portabellas (Remove gills and stems with spoon)
1 Tbls Unsalted Butter
1 Tbls Olive Oil
1 Shallot
1 Stalk Celery (finely diced)
1/2 Roasted Red Pepper (diced)
6 large raw shrimp (chopped)
1 pint heavy cream
1/2-1 Cup Parm/Romano Cheese
Provolone to cover top
salt (to taste)
pepper (to taste)

Directions

Saute shallots, celery and red peppers in butter and oil gently for about 2-3 min. Add heavy cream and increase heat to med high and reduce mixture to about 1/2. Add the chopped raw shrimp and lower heat to med. Add the Parm or Romano cheese until melted into mixture. Fill the mushrooms with the mixture and top with slices of provolone. Bake in the oven or place on the grill. Cooking time depends on the moisture of the mushrooms. (I bake them till the provolone is just turning golden brown!)

Additional Information

I have substituted lobster and crab depending on my mood. You may also crush pork rinds if you feel you want that "bread crumb" effect in the mixture.

Servings

2

Time to prepare

30 min

Difficulty

Easy
 

Comments

I will eat these as a whole meal or serve as a side dish when I have company. They don't even know they are eating low carb with me at my parties these are so delich!
 
 
Search