Shrimp and Crab Stuffed Portobello Mushrooms Recipe
Ingredients to make Shrimp and Crab Stuffed Portobello Mushrooms:
- 8 Portobello Mushrooms
- 1/2 pound white mushrooms
- 1/2 pound baby mushrooms (brown)
- 3 tablespoons chopped parsley
- 3 medium garlic cloves
- 1 onion
- 1/2 pound peeled shrimp (raw)
- 2 cans of shredded white crab
- 5 spring onions
- 1 small can of piquillo peppers
- 1 Philadelphia cream cheese
- Extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Parmesan Regiano cheese to taste
- Salt
- Black pepper to taste
How to make Shrimp and Crab Stuffed Portobello Mushrooms:
Wash the Portobello mushrooms and remove the trunk and the lower part with a spoon, leaving them ready to be stuffed, put a little black pepper and a few drops of extra virgin olive oil on the part where they are going to be stuffed and are set aside. On the other hand, in a large skillet or a large pot, put extra virgin olive oil over high heat and add the garlic and onion chopped very finely, then add the whole chives (white and green) also very finely chopped, add salt and pepper, then add the balsamic vinegar and fry a little more, add almost all the very finely chopped parsley, fry a little more and add the shrimp cut into pieces, then add the bell peppers as well in Little pieces. Then the two cans of shredded crab are added, one of the cans is added with everything and the water that the crab brings, then the mushrooms are added along with the remains of the Portobello mushrooms, all very finely chopped and a little more pepper black, let it fry for about 4 or 5 more minutes and remove almost all the sauce from the pan, leaving only a little and in what is left in the pan add the cream cheese and melt very well and then add it again all the sofrito and put on a slow fire for a few more minutes moving it constantly.
Then spray the Portobello mushrooms on an oven tray so they don’t stick and place them very well, fill the mushrooms with the sofrito and sprinkle abundant Parmesan cheese on them, then sprinkle the rest of the chopped parsley and put a slice of bell pepper on top and put them in the oven at 350`F for 15 to 20 minutes and enjoy them.
