Portobello Mushrooms Stuffed With Shrimp & Goat Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup breadcrumbs
  • 8
    large shrimp, with shells and veins removed
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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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