sometimes it helps to have some kind criteria to decide what to make for dinner. so if we have guests, i try to think what that person would like to eat. on deck tonight is mushroom and shrimp.
this was a simple recipe that sounded good. i had a frozen pre-cooked bag of shrimp so instead of using raw shrimp, i used cooked shrimp. although i grilled it for longer than 12 minutes, it wasn’t thoroughly warm in the middle … maybe because i didn’t have a cover to my oven grill. i knew it was cooked since i used cooked shrimp but next time i make it, it’ll be after i find a cover for my grill.
the flavor was very simple which is nice. for some extra spice, i think old bay seasoning will give it a more seafood zing to it!
- grill cover
- 4 portobello mushrooms
- 2 scallions, white and green parts, cut into 4 pieces, reserving 2 tablespoons finely sliced green parts
- 1¼ pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
- 1 lemon, zest finely grated
- 1 tablespoon lemon juice
- 2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
preheat grill on medium, about 350 to 400 degrees F.
rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. gently remove the gills with a spoon — the gills are totally edible, but their dark shade can muck up the color of the filling if mixed with the shrimp. pluck off the stems and slice off the bottom ⅛ inch — just enough to remove shriveled edges — reserving the plump parts of the stems. trim the rims of the mushrooms with kitchen shears, for a straighter edge. reserve scraps. place mushroom caps on a plate.
chop the white and green scallion pieces (reserving the sliced scallions) in a large food processor. add the mushroom scraps, shrimp, lemon zest and juice, and freshly ground black pepper. whir until the shrimp is nearly ground, with some small pieces remaining.
brush the mushroom tops with oil, turn over, then sprinkle lightly with salt and pepper. divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. sprinkle with salt.
lightly oil the area of the grill that you will be using. grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. allow to rest a few minutes before serving. sprinkle with sliced scallions and serve with lemon wedges.
resource: Food Network 5-ingredient Grilled Shrimp-Stuffed Mushrooms by Michelle Dudash in Healthy Recipes