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Seafood-Stuffed Grilled Portobello Mushr




Source of Recipe


From Pittsburg Post_gazette


Recipe Introduction


Seafood-Stuffed Grilled Portobello Mushrooms



List of Ingredients




1/2 cup unsalted butter
4 teaspoons chopped fresh garlic
1 teaspoon salt
3 tablespoons finely chopped parsley
2 (3- to 6-inch wide) portobello mushrooms, stems removed
1/2 pound bay shrimp
1/4 pound each crawfish tails and crab meat, jumbo or regular lump (we used all crab)
2 teaspoons lemon pepper and fresh lemon juice
1 teaspoon Creole seasoning
1 cup shredded Monterey Jack cheese
3 tablespoons grated Parmesan cheese
8 lemon wedges
4 cilantro sprigs

Recipe



Prepare grill and preheat oven to 350 degrees.

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. Place remaining garlic butter in a saute pan over medium heat. Add shrimp, crawfish and crab. Saute until shrimp is just cooked; add lemon pepper, lemon juice and Creole seasoning. Saute 1 minute; drain. 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. Slice each mushroom into 6 to 8 wedges; garnish with lemon wedges and cilantro; serve immediately.