Portobello Mushrooms Stuffed With Shrimp & Goat Cheese
Ready In: 30 mins
Serves: 2
Ingredients
- 2 large portabella mushrooms
- 1 tablespoon butter
- balsamic vinegar, to brush the mushrooms with
- 1 green onion, finely chopped (both green and white part)
- 2 garlic cloves, minced
- 2 small tomatoes, small dice
- salt & pepper
- 3 -4 tablespoons soft goat cheese
- 1⁄2 cup breadcrumbs
- 8 large shrimp, with shells and veins removed
Directions
- Preheat over to 400 degrees.
- Clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. Then use a paper towel to brush off any dirt from the cap. Place them on a cookie sheet upside down, and brush them with balsamic vinegar.
- In a large non-stick fry pan, cook the shrimps (about 2 mins each side). Remove from the pan, cover, and set aside.
- In the same pan, melt the butter and add the garlic and onion. Saute on high for about a minute to let the flavours sweat out slightly. Add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. Add the salt & pepper and turn the temp down to medium. Continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
- Add the goat cheese and stir continuously until the cheese is melted inches You should end up with a thick/creamy-type "sauce". Remove from heat.
- Stuff the mushrooms with the sauce. Sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
- Bake in the oven for about 15-20 mins (to allow everything to heat through).
- enjoy!
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