Stuffed Portabella Mushrooms with Shrimp, veggies and Goat Cheese
Needed a delicious and healthy alternative to stuffed mushrooms served at restaurants. They usually float those things in Mozzarella, butter and Alfredo sauce. While delicious these are amazing. Made this up on the ride home the other night, stopped at our local sourced foods stand and picked up what I needed. Results were better then I could of hoped:
4- Whole Large Portabella Mushrooms(Make sure they are intact with no soft spots) 4oz Herb infused goat cheese (organic) 1 red pepper 1 small zucchini 1 bunch of green onions 8oz cooked and peeled shrimp 4tblsp Italian Herb Or Panko Bread Crumbs 1/2c fresh grated Parmesan 2tblsp Avocado Oil
Take the mushrooms, remove the stems and set them aside for later use. Use a spoon to carve out the gills to create a bowl shape to the cap. discard the gill material. Add 1 Tblsp to each mushroom of the goat cheese spreading along the bottom. Set the caps on a greased cookie sheet and start oven preheating to 400 degrees.
Take the red pepper, zucchini, Green onions, and mushroom stems, finely dice them in a food processor, and mix them in a bowl. In a skillet on high heat add the avocado oil and the veggies and let them lightly saute. finely dice the shrimp to match the constancy of the veggies, and set aside.
When the veggies start to steam and give off an aroma, add the shrimp and cook an additional 5 minutes. Take the mixture and divide between the four mushrooms. Sprinkle 1 Tblsp of bread crumbs on each cap, and then put into the oven
Cook 20 minutes, there should be a golden brown on the breadcrumbs and and crunch to the top of the veggies. Add 2 tblsp of grated Parmesan to each mushroom. Cook an additional 5 minutes and then let sit for 5 minutes before serving. If there are any leftover you may refrigerate them provided you line the top and the bottom of your Tupperware with double layers of paper towels to absorb the excess moisture.