Thursday, September 6, 2012

Shrimp Stuffed Portobello Mushrooms

At best this is labeled a WIP (Work in Progress.) But it was tasty enough to warrant a mention, so that perhaps I can work on it in the future. Tastes sort of like fried coconut shrimp.

Shrimp Stuffed Portobello Mushrooms

4 portobello mushrooms, gills removed
1/2 onion
3 cloves garlic
1/4 stick of butter
3/4 package of cream cheese
2 cups raw shrimp, diced
splash of soy sauce
splash of Worcestershire sauce
2 tbsp apricot jam
1/2 tsp grated ginger
1 1/2 cup toasted, unsweetened coconut flakes
salt & pepper
Olive oil

Coat mushrooms in olive oil and grill or broil to get them started cooking. Chop onion, ginger and garlic and saute it in the butter. Remove to a bowl. Mix in cream cheese, apricot jam, worcestershire sauce and soy sauce. Add coconut flakes. Stir until everything is mixed well. Taste and adjust seasonings. Then add raw shrimp. Stir. Mound up on mushrooms. Place in a baking dish and cook for 15 minutes at 425 or until shrimp is cooked through.

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