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Grilled Shrimp Stuffed Mushrooms: What do you think about this recipe?

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Posted to Thread #27819 at 5:56 pm on Jul 19, 2015

I found this somewhere the other day and it grabbed my attention but now I'm second guessing myself. We like all the components but now I wonder if this would just be to much, flavor wise I mean. I thought it would be a good meal with a nice green salad. What do you think?
Grilled Shrimp Stuffed Mushrooms

Yield: 4 servings

4 portobello mushrooms
2 scallions, white and green parts, cut into 4 pieces, reserving 2 tablespoons finely sliced green parts
1 1/4 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 1/8 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.

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Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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