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Seafood-Stuffed Grilled Portobello Mushrooms

Source of Recipe


Danielle Zelenko






List of Ingredients



• 1/2 cup unsalted butter
  
• 4 tsp chopped fresh garlic
  
• 1 tsp salt
  
• 3 Tbsp finely chopped parsley
  
• 2 (3- to 6-inch wide) portobello mushrooms, stems removed
  
• 1/2 lb. bay shrimp
  
• 1/4 lb. each crawfish tails and crab meat (jumbo or regular lump)
  
• 2 tsp lemon pepper and fresh lemon juice
  
• 1 tsp Creole seasoning
  
• 1 cup shredded Monterey jack cheese
  
• 3 Tbsp grated Parmesan cheese
  
• 8 lemon wedges
  
• 4 cilantro sprigs
  






Instructions



1. Prepare a grill and preheat oven to 350º F.
   
   
2. Melt the butter in a small saucepan over medium heat. Remove from heat and stir in garlic, salt and parsley. Lightly brush mushrooms with garlic-butter sauce, setting aside remainder. Grill mushrooms over open flames until slightly charred, about 1 minute each side. Transfer, bottom-side up, onto an ovenproof platter; set aside.
   
   
3. Place remaining garlic butter in a sauté pan over medium heat. Add shrimp, crawfish and crab. Sauté until shrimp is just cooked; add lemon pepper, lemon juice and Creole seasoning. Sauté 1 minute; drain.
   
   
4. Carefully spoon seafood mixture evenly over mushrooms. Sprinkle with Monterey jack cheese and Parmesan. Place in oven and bake 8 to 10 minutes, or until cheeses bubble and turn golden. Remove and let rest 1 minute.
   
   
5. Slice each mushroom into 6 to 8 wedges; garnish with lemon wedges and cilantro. Serve immediately.