posted on Sep, 5 2011 @ 02:56 AM
After a crazy weekend at the restaurant I work at, I'm bored tonight and just feel like posting recipes. I'm sick of every stuffing involving
breadcrumbs, and this is how I stuff my mushrooms. By the way, most of my recipes' yield is for 2. Gracias
2 large portobella mushrooms
4 oz bay scallops
4 oz 16/20 shrimp, peeled and deveined
1/2 cup cream cheese, softened
2 cloves garlic, minced
1/2 cup marsala
1 tbsp salt and pepper
1 tsp cayenne pepper
1 tbsp fresh parsley, finely chopped
Pluck the stems off the mushrooms and slice them very fine. Take the seafood, garlic and stems and saute in butter, add the marsala and let the
alcohol cook off, continue cooking until the shrimp and scallops are cooked halfway through. Take off the heat and let cool for 5 minutes.Preheat oven
to 375. Add the cream cheese, spices, and parsley, mix thoroughly. Place the mixture on top of the mushroom caps and bake in the oven until the caps
are al dente.
I usually eat this over a bed of fettucine tossed with garlic, olive oil, roasted tomatoes, and toasted pine nuts.
If you would like, my roasted tomato recipe:
5 garden fresh tomatoes, cut in half
12 thyme sprigs
5 whole cloves of garlic
salt and pepper
Toss the halved tomatoes in a bowl with olive oil, salt and pepper, and the thyme sprigs. Lay out on a parchment lined sheet pan. Place a clove of
garlic on top of each tomato half and roast in a 350 degree oven for 20-30 minutes.
I hope you all enjoy and aren't tired of my relentless postings of recipes.