If you are craving some bad for you red lobster stuffed mushrroms youll love these (much healthier) oven roasted shrimp stuffed portobello mushrooms (a total experiment gone really right!). I made these not too long ago and Ive been asked a few times to make them again by my husband and children! I paired them with with a yummy green salad and it was a complete meal these are so filling! Ingredients: 4-6 large portobellos with dark fuzz scraped out and stem removed. One medium to large green bell pepper chopped One medium zucchini diced into small piece 2 roma tomatoes diced into small cubes 2-3 cups of frozen Salad shrimp 1TBS minced garlic Fresh chopped parsley 3/4 cup Reduced fat cheddar cheese finely grated 2 tsp Old Bay seasoning Ground sea salt Black pepper Coconut oil spray Preheat oven to 375. Lightly spray a large skillet with coconut oil and add all veggies and shrimp to the pan (the moisture from the shrimp will eliminate the need for added oils!). Sautee on med/low heat adding old bay seasoning. Cook until most moisture is gone from shrimp and vegetable are fully cooked and soft. Add 1/4 cup reduced fat cheese and stir to make a slightly doughy mixture (you would be amazed at how little cheese you need for this!). Lightly spray mushrooms with coconut oils spray and ligjtly sprinkle with sea salt, open end up. Fill each mushroom evenly with mixture, top with remaining cheese (you can even use a little less if desired), sprinkle with fresh parsley and bake for 40-50 minutes until mushrooms are fully cooked and mixture is bubbly and slightly crisp and golden. I really like that old.bay flavor so I very lightly sprinkled the top of each mushroom prior to baking and Im not kidding these tasted sooo much like the ones swimming in butter at red lobster that I never allow myself to eat!
Posted on: Thu, 11 Sep 2014 14:29:05 +0000
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