Sunday, July 8, 2012

Shrimp Stuffed Portabellos


I have only recently tried portabello mushrooms. I find this a little odd as Sue and my father is a mushroom expert.
True story.
The local hospital calls our dad if they have a patient come in who has ingested an unknown mushroom because they know he will be able to identify it.
When we were growing up our dad took us on many a mushroom hunting expedition in the mountains around Lillooet. We would come home with a bazillion different types.
Behind his big, comfy dad chair there is a library of a million mushroom books.
So...why then am I only now trying portabellos?
Hmmm...one of life's mysteries, I suppose.
Anyway... I had some delicious looking portabello tops to use and decided to stuff them for lunch.
It is a million degrees outside so I didn't want to turn on the oven AND we do not own a barbecue so I decided to go the stove top route.


Shrimp Stuffed Portabellos

Ingredients
12 large shrimp, cooked & diced
1/4 cup aged cheddar cheese, shredded
1 Tbsp almond meal
1 slice tomato, seeded, diced
1 Tbsp onion, finely diced
1 tsp Oh! So Garlic (optional)
4 portabello mushrooms
sprinkle garlic salt
salt & pepper

Directions
In a small bowl, combine shrimp, cheese, almond meal, tomato, onion and Oh! So Garlic (if you are using). Set aside.
Spray a large, non-stick frying pan with cooking spray. Place over medium heat.
Cut stems off of portabello mushrooms and place, stem side down, into frying pan. Dice up stems and mix them into your shrimp mixture.


Cook mushrooms, without turning over, for about 5 - 8 minutes. **I add a 2 - 4 Tbsp of water about half way through cooking to steam the mushrooms a bit.**
Turn mushrooms over and spread shrimp mixture evenly over the 4 caps. Sprinkle with garlic salt and salt & pepper.


Continue to cook until mushrooms are cooked through and cheese is melted.
Serve immediately.


Want to know the best part about these delicious looking morsels?
Okay...well, the second best part.... the BEST part is how yummy they are....
Per mushroom cap they are ONLY 86.5 calories!!
Holy heck!
Plus - carbs: 6, fat: 3.5, protein: 9.
Sue and I split the recipe - she had 2 and I had 2 - for lunch, and they were very filling.
Lunch for 173 calories.... leaves some wiggle room for cookies.
That's my favorite kind of lunch.

Stop by Ms. enPlace for some great links!

4 comments:

  1. I just found your blog through a post on Pinterest and I'm so glad I did. These sound amazing! I'm allergic to shellfish, so unfortunately I will have to substitute some fake stuff, but I bet they will still be yummy! Thanks!!!

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  2. Oh...I have always wanted to hunt mushrooms! Have never tried mushrooms stuffed with shrimp, but I sure do like that idea. Yum! Thanks for linking up.

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