Seafood Stuffed Mushrooms
My husband is not a big mushroom lover he always told me that mushrooms are just simple fugues that grows in the dark and needs a lot of cow manure. I have tried many different recipes from different sources and he always bluntly refused even to try my creation until I modified what I found before to my own recipe which fits our family taste. This recipe is very easy to make and it takes about 30 minutes to prepare. I will guarantee that your family and friends will enjoy it and they will believe that you spent a lot of time in the kitchen.
This recipe makes 2 servings if you would like to make more just double the ingredients.
- 2 large Portobello mushrooms
- ½ red onion chopped
- ¾ cup of bread crumbs
- 3-4 tablespoons of white cooking wine or water
- 5-6 large raw shrimp
- ¼ cup Grapeseed oil or you can use Olive oil
- 3 tablespoons Parmesan cheese
- ½ teaspoon Pink Himalayan salt
- Pinch of fresh ground black or red pepper to taste
- Parsley or cilantro for garnish
Preheat the oven to 400F. Clean mushrooms with a damp cloth or paper towel; take out steams and the area inside of the mushroom. Chop onion and shrimp. Meanwhile heat the skillet with Grapeseed oil, add onions and shrimp, cook until shrimp turn pink in color. Add bread crumbs into the skillet then add wine and mix it together until it gets moist, it will look like regular stuffing. Fill mushrooms with prepared stuffing, sprinkle with Parmesan and send it to the oven for 15 minutes. Garnish with parsley and it is ready to be served!
Priaytnogo appetita! – Which in Russia it means Bon Appetite!