Tuesday, March 23, 2010

Oldie but Goodie - Shrimp Stuffed Mushrooms

i haven't made this dish in a while but it's an all-time favorite around the wasti household.
shrimp stuffed mushrooms are quick and easy and nice enough for an impressive company dinner. the recipe can also be scaled down and used as appetizers with baby bella mushrooms. just make sure you chop the shrimp up even more.
tonight, i served it with some whole wheat buttermilk biscuits - yum . . .

Shrimp Stuffed Portabella Mushrooms
(Serves 4)

4 portabella mushrooms, stems and gills removed
1 lb shrimp, peeled and deveined
2 tbs extra virgin olive oil, divided
1 onion, minced
2 cloves garlic, minced
salt and pepper
1 tbs chopped parsley
2 tsp minced thyme
1 tsp minced rosemary
2 tbs white wine
1 tbs olive oil mayonnaise
4 tbs grated parmesan cheese

preheat oven to 350 degrees.

saute onion and garlic in 1 tbs of olive oil with salt and pepper to taste until tender and starting to brown. remove from heat a set aside in medium bowl. add parsley, thyme, and rosemary to onion mixture.
heat remaining 1 tbs olive oil over medium heat and cook shrimp until just cooked through (approx 1 minute per side). remove from heat and chop shrimp into bite sized pieces. add cut up shrimp to bowl of herbs and onions.
in separate small bowl, whisk together white wine and olive oil mayonnaise. add mixture to shrimp and toss well to coat. divide mixture among 4 mushrooms, filling them and packing the shrimp down.
place filled mushrooms on lined baking sheet and sprinkle 1 tbs of parmesan cheese on each mushroom. bake for 30-35 minutes until cheese is browned.

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