Seafood Stuffed Portabello
These are versitile stuffed portabello mushroom caps. They can be used as a main dish, or an appitizer. If you use smaller portobellos, they can be used as Hors dOeuvers. I created this, and I have a nasty habit of just throwing things into the pan and not writing down what I've done. I've made this a few times, wrote it down, and made a few adjustments along the way. So if there are issues, feel free to let me know.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
bake
seafood
main dish
hors doeuvres
appetizers
seafood other
american
summer
bold
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- garlic powder to taste
- salt to taste
- 1 tablespoon lemon juice
- pepper to taste
- 2 teaspoons olive oil divided
- 2 teaspoons butter divided
- 1/4 pound mushroom chopped
- 1/4 pound shrimp
- 1/4 pound scallops chopped
- 1 lobster tail chopped, or 1/2 lb whitefish, cod or halibut, chopped
- shallots diced
- 2 teaspoons sherry
- bread crumbs add until the mixture starts to come together
- 4 portabella mushrooms
- Carbohydrate 17.5748400000651 g
- Cholesterol 98.2588541585325 mg
- Fat 4.791978537698 g
- Fiber 2.40010001160037 g
- Protein 24.5633906249832 g
- Saturated Fat 1.73775541459897 g
- Serving Size 1 1 Serving (233g)
- Sodium 511.377124977897 mg
- Sugar 15.1747399884648 g
- Trans Fat 0.815761041427477 g
- Calories 212 calories
Clean mushrooms. Set the Portabello caps aside. In a large frying pan or saute pan, saute the chopped mushrooms in butter and oil. Until softened, remove. Cook shrimp and scallops in oil and butter, with shallot.* Return the mushrooms to the pan. Combine the rest of the ingredients. Stuff into portabello cap and bake at 350? for about 15 min. *If using uncooked fish, cook at this time as well.
