Ocean Packed Portobello

Posted by francis keyser Wednesday, June 10, 2009
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 20-25 min.
Cook time: 10-15 min.
Difficulty: 2

I first made this recipe for Zo while we were sun bathing on my parents back porch. Zo was still vegetarian and I was still trying to make her fall in love with me. The second time I made this meal I was meeting Zo's mom for the first time and I wanted to impress her enough that she would approve of me being with her daughter. I made them this time just because we both enjoy them and well... At least her Dad likes me. We have used a whole jalapeno and we have used two Serrano peppers for this meal. If you do not like your food too spicy omit them from the recipe or if you just want a mild spiciness only use 1/2 of a jalapeno or a half of a Serrano.

Ingredients:
2 large Portobello Mushrooms (rinsed and dried)
5-6 uncooked shrimp (peeled, detailed, chopped about 1/2 cup)
1/2 cup imitation crab (chopped)
2 tbsp fresh parsley (chopped)
2 tbsp fresh basil (chopped)
1/2 -1 jalapeno or 1-2 Serrano peppers (seeded, veined, diced)
1/3 cup green onion (chopped)
2/3 cup ripe tomato (chopped)
2-3 cloves garlic (diced)
1 tbsp Parmesan Reggiano
1/3 cup pepper jack
1/3 cup Gouda
6 vivanti vegetable crackers (crumbled)
2 tbsp pesto
1/4 Brummel and brown
1/2 tsp truffle oil
fresh crack pepper

Take cleaned mushrooms and remove steams. Take one mushroom and with a small serrated knife remove gills from one mushroom, dice and put into a medium mixing bowl. Remove the second mushrooms gills and discard.

Add all ingredients except truffle oil and portabellos to the bowl and mix well by hand.
Preheat grill to medium high heat. (Or preheat oven to 400.)

Rub 1/2 of truffle oil onto the top each portabello cap and then stuff both mushrooms with all of the filling. Place caps top down onto bottom rack of grill and cook for 10-15 minutes or until shrimp are cooked through. (Or bake at 400 for 15-20 minutes or until shrimp are cooked through.)

Cut both stuffed caps into equal portions, serve with bread or a light salad.

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