Seafood Stuffed Portabello
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."I tried this with modifications. Chopped spinach instead of chopped mushrooms. Also sprinkled Parmesan on top. Delish! I recommend my changes!" - Samanthalb84
Yield: 4 Ready in 45 minutes
89 people trying soon
Verified by stevemur
|2 teaspoonsOlive oil; divided|
|2 teaspoonsButter; divided|
|1/4 poundMushroom; chopped|
|1/4 poundScallops; chopped|
|1 Lobster tail; Chopped, or 1/2 lb whitefish, cod or halibut, chopped|
|Garlic powder; to taste|
|Pepper; to taste|
|Salt; to taste|
|1 tablespoonLemon; juice|
|Bread crumbs; add until the mixture starts to come together|
|4 Portabella Mushrooms|
Seafood Stuffed Portabello Preparation
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.
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