Yields 4 large mushrooms
The Mushrooms
Pick 4 mushrooms the size of a coffee saucer. Remove stem and carefully scrape the “gills from the underside of the cap and discard. Cook the mushroom caps by steaming, poaching, or even grilling for added flavor. It’s your choice. Cook the cap until the flesh is slightly tender. Some caps are thick and need to be par cooked in this preparation.
Allow to cool.
The Stuffing
Baby shrimp (cooked) 1 lb
Pepper jack cheese shredded 8 oz
Mayonnaise ½ cup
Whole egg 1 each
Tomato ( diced) ¼ cup
Scallions (chopped fine) 1 tbsp
Bread crumbs (japanese) 1 cup
Salt and pepper 1 tsp each
Granulated garlic 1 tsp
Tabasco dash
Method
Blend all ingredients with cooked shrimp. Stuffing should be very moist but tacky and should hold a molded form. Divide stuffing into 4 equal parts. Flip mushroom caps exposing the stem and gill side. Fill the mushroom caps with the stuffing. To top it off cut ordinary white bread into small cubes and arrange on top of the moist stuffing. Brush with butter and season with paprika. Bake mushrooms uncovered 450- 500 degrees for 8-10 minutes or until topping is evenly golden. The crisp topping offers a nice contrast in texture to the rich stuffing and tender mushroom.
Enjoy!!!!
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