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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 43 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 98.3mg||30 %|
|Sodium 511.4mg||18 %|
|Potassium 844.5mg||22 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 15.2g|
|Protein 24.6g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 212
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