Thursday, August 5, 2010

Portabello stuffed Mushrooms

Last night for dinner I tried out a new recipe that I had gotten from a friend for Crab & Shrimp stuffed Portabello Mushrooms. All of us enjoyed it, even my two year old. This is a definite keeper in our house, so I thought I would share the recipe with you all.

2 cups Cornbread, Crumbled
1 cup Fresh Bread Crumbs
1 Egg
1 cup Chopped Onion
1/2 cup Chopped Celery
1 Bell Pepper Chopped
1 cup Flaked Crab Meat
1 cup Large Shrimp, Chopped
1/2 teaspoon Tarragon Leaves
Salt and Pepper
2 Cloves Garlic Crushed
6 Portabella Mushrooms, Stems Removed
1/2 cup grated Parmesan
3 tablespoons Melted Butter
1 cup Grated Mozzarella Cheese
3 tablespoons Olive Oil
3 tablespoons Balsamic Vinegar

In a Large pan combine celery, onions, peppers, garlic and butter, cook until vegetables are just soft, combine with breadcrumbs and cornbread, dice stems of mushrooms and add to mixture, add salt and pepper to taste and the tarragon leaves, add Parmesan cheese and egg, add seafood, mix well, mixture should be easily pressed into "Stuffing consistency" if too dry add melted butter. set aside In a large skillet combine olive oil and vinegar until hot and braise your mushroom caps, until just heated through and beginning to change color. pat dry, Divide stuffing mixture into 6 equal portions and stuff caps of mushrooms, sprinkle tops with grated mozzarella, and bake at 375 degrees F until cheese is bubbly and stuffing is "Set"

I served this with a plate of assorted grilled vegetables from our recent CSA pickup of the week, as well as a tossed salad and some crusty bread.


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