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Seafood Stuffed Portabello
4 Servings
100% would make this recipe for Seafood Stuffed Portabello again.
These are versitile stuffed portabello mushroom caps. They can be used as a main dish, or an appitizer. If you use smaller portobellos, they can be used as Hors dOeuvers. I created this, and I have a nasty habit of just throwing things into the pan and not writing down what I've done. I've made this a few times, wrote it down, and made a few adjustments along the way. So if there are issues, feel free to let me know.
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Seafood Stuffed Portabello Ingredients
2 teaspoons
Olive oil
divided
Garlic
powder to taste
2 teaspoons
Butter
divided
Pepper
to taste
1/4 pound
Mushroom
chopped
Salt
to taste
1/4 pound
Shrimp
2 teaspoons
Sherry
1/4 pound
Scallop
s chopped
1 tablespoon
Lemon
juice
1
Lobster
tail Chopped, or 1/2 lb whitefish, cod or halibut, chopped
Bread crumbs
add until the mixture starts to come together
1
Shallot
s diced
4 Portabella
Mushrooms
Instructions for Seafood Stuffed Portabello
Clean mushrooms. Set the Portabello caps aside.
In a large frying pan or saute pan, saute the chopped mushrooms in butter and oil. Until softened, remove.
Cook shrimp and scallops in oil and butter, with shallot.* Return the mushrooms to the pan.
Combine the rest of the ingredients.
Stuff into portabello cap and bake at 350? for about 15 min.
*If using uncooked fish, cook at this time as well.
Main Ingredient:
Seafood-Other
Cuisine:
American
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Ingredient Insight - look inside this recipe
Bread crumbs
Butter
Garlic
Lemon
Lobster
Mushroom
Mushrooms
Olive Oil
Salt
Scallop
Shallot
Sherry
Shrimp
Bake
Seafood
Main Dish
Hors dOeuvres
Appetizers
Seafood-Other
American
for
flavor
and
categorization
[I posted this recipe.]
scturner97
on Jan 28 2008 9:21AM
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posted by scturner97
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