We’ve been eating out a lot lately…well, actually just eating at the pool. It’s SO easy to do when we are already there for swim team and water ballet practice. The girls order food from the snack bar and keep on swimming and playing. Well, I have started to miss cooking…so I knew exactly which recipe I wanted to prepare. It is such a delicious summer dish, especially with fresh herbs from the garden.
Shrimp Stuffed Mushrooms
You will need…
1/4 cup olive oil
1/2 cup chopped onion
1/4 cup fresh chopped basil
3 large garlic cloves, chopped
1/2 teaspoon fresh chopped rosemary
6 ounces cooked shrimp
2/3 cup croutons
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
6-8 large portobello mushrooms, dark gills removed
Heat the oil in a large heavy skillet over medium high heat. Add the onion, basil, garlic, and rosemary. Saute until the onion softens, about 5 minutes.
Transfer to a medium bowl. Using a knife, chop the shrimp into smaller pieces. Add the shrimp, croutons, cheese, and mayonnaise to the bowl and mix together. Season the filling with salt and pepper.
Using a spoon, remove the dark gills from the inside of the mushrooms.
Place the mushrooms on an oiled baking sheet. Fill them with the shrimp mixture.
Bake the stuffed mushrooms at 350 degrees for about 25-30 minutes, or until the mushrooms are tender and the filling begins to brown. Serve hot.
A perfect summer recipe…and pretty quick to prepare! You can also make the filling up to 6 hours ahead and refrigerate. Mix that in the morning, and then you can stay poolside a little longer in the afternoon…