Shrimp Stuffed Grilled Portobello Mushrooms
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Snack/Appetizer
Ingredients
Scale
- 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
- Preheat oven to 350 degrees F.
- Prepare gas or charcoal grill.
- In a small saucepan over medium heat, melt butter.
- Stir in garlic, salt and parsley.
- Remove from heat.
- Brush mushrooms with garlic-butter sauce.
- Reserve remaining sauce.
- Grill mushrooms over open flames until lightly charred, approximately 1-2 minutes.
- Flip mushrooms and char other side.
- Transfer mushrooms, bottom side up, onto an ovenproof platter.
- In a sauté pan over medium heat, warm reserved garlic-butter sauce.
- Add shrimp, crawfish, and crab.
- Sauté until shrimp is just cooked through.
- Add lemon pepper, lemon juice and creole seasoning.
- Sauté another minute before draining.
- Spoon seafood mixture lightly and evenly over mushrooms.
- Sprinkle the mushrooms liberally with monterey jack cheese and then the parmesan.
- Bake mushrooms in over 8 to 10 minutes or until cheeses begin to brown.
- Slice each mushroom into 6-8 wedges.
- Garnish with lemon wedges and cilantro.
