babetoo
Chef Extraordinaire
wow
Kayelle's stuffed portabellas (pictures)
- Thread starter Kayelle
- Start date
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ChefJune
Master Chef
Start with large portabella mushrooms, oiled and salted....
Lay a slice of Havarti and Swiss cheese in each cap.
Combine cooked tri colored rice with squeezed dry cooked chopped spinach, seasoned well with the juice of a fresh lemon, and salt/pepper. Mound on top of cheese.
Lay raw shrimp on top of rice mixture.
Mix one cup of Panko bread crumbs with some chopped parsley and 4 Tbs. of melted butter. Carefully mound on top of shrimp, and sprinkle with paprika.
Bake at 350 degrees for 25-30 minutes.
Dinner is served!!
WOW! Do you serve those as a plated hors d'oeuvre? Can you make them up in the morning and keep them in the fridge until dinner time? What size shrimp do you use?
These look excellent.
OP
OP
Kayelle
Chef Extraordinaire
WOW! Do you serve those as a plated hors d'oeuvre? Can you make them up in the morning and keep them in the fridge until dinner time? What size shrimp do you use?
These look excellent.
No, those were the main event for our dinner June. That favorite oval pan of mine from Poland is 9X13 so that gives and idea about how huge the Portabella's are. Obviously they could be done with Crimini mushrooms for hors d'oeuvres however. I don't see any reason why they can't be made ahead for the fridge till dinner time. Those were med. size raw shrimp, and the nice thing was that all the components of the recipe cooked in the perfect amount of time in the oven.
Thanks to you, and everyone for the nice compliments.
ChefJune
Master Chef
mmmm I was thinking one apiece as a plated first course.
OP
OP
Kayelle
Chef Extraordinaire
I misunderstood June. Yes they would be fantabulous as a plated first course!!
They were more than enough for our dinner though.
ChefJune
Master Chef
Those looked humongous. Yes, I'm sure they were enough for dinner! But all portobello's are not that big. I'm dying to try them.
Steve Kroll
Wine Guy
I would eat that in a heartbeat!
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