Shrimp Stuffed Grilled Portobello Mushrooms

 

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Shrimp Stuffed Grilled Portobello Mushrooms

Shrimp Stuffed Portobello
  • Author: The Commish
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Snack/Appetizer

Ingredients

  • 1/2 cup unsalted butter
  • 4 teaspoons chopped fresh garlic
  • 1 teaspoon salt
  • 3 tablespoons finely chopped parsley
  • 2 (3- to 6-inch wide) portobello mushrooms, stems removed
  • 1/2 pound bay shrimp
  • 1/4 pound crawfish tails
  • 1/4 pound crabmeat (jumbo or regular lump)
  • 2 teaspoons lemon pepper
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon creole seasoning
  • 1 cup monterey jack cheese, shredded
  • 3 tablespoons parmesan cheese, grated
  • 8 lemon wedges
  • 4 cilantro sprigs

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare gas or charcoal grill.
  3. In a small saucepan over medium heat, melt butter.
  4. Stir in garlic, salt and parsley.
  5. Remove from heat.
  6. Brush mushrooms with garlic-butter sauce.
  7. Reserve remaining sauce.
  8. Grill mushrooms over open flames until lightly charred, approximately 1-2 minutes.
  9. Flip mushrooms and char other side.
  10. Transfer mushrooms, bottom side up, onto an ovenproof platter.
  11. In a sauté pan over medium heat, warm reserved garlic-butter sauce.
  12. Add shrimp, crawfish, and crab.
  13. Sauté until shrimp is just cooked through.
  14. Add lemon pepper, lemon juice and creole seasoning.
  15. Sauté another minute before draining.
  16. Spoon seafood mixture lightly and evenly over mushrooms.
  17. Sprinkle the mushrooms liberally with monterey jack cheese and then the parmesan.
  18. Bake mushrooms in over 8 to 10 minutes or until cheeses begin to brown.
  19. Slice each mushroom into 6-8 wedges.
  20. Garnish with lemon wedges and cilantro.