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Weekend Wine Pairing: Shrimp-Stuffed Portobello Mushrooms with…

Would you like to serve an hors d’oeuvre that’ll knock people’s socks off? We’re not talking about stuffed mushrooms. We’re not talking about shrimp cocktail. We’re talking about Shrimp-Stuffed Portobello Mushrooms! The coolest thing about these delicious little buggers is that you can serve a white wine, red wine, or sparkling wine to please any and all palates in the room. 

Let’s get to it…

Shrimp-Stuffed Portobello Mushrooms
Image Credit:TheSubtleKitchen


Ingredients (credit: Yummly.com)

  • 1/4 cup olive oil
  • 1/2 cup onion (chopped)
  • 1/4 cup fresh basil (chopped)
  • 3 large garlic cloves (chopped)
  • 1/2 tsp fresh rosemary (chopped)
  • 6 ozbay shrimp (cooked)
  • 2/3 cup breadcrumbs (fresh, made from crustless french)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup mayonnaise
  • 8 portobello mushrooms
    (2 to 2 1/2 inch portobello mushrooms dark gills removed)

Directions

  1. Heat oil in heavy large skillet over medium-high heat
  2. Add onion, basil, garlic, and rosemary
  3. Sauté until onion softens, about 5 minutes
  4. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise
  5. Season filling to taste with salt and pepper
  6. Arrange mushrooms, rounded side down, on oiled baking sheet
  7. Mound shrimp filling in mushrooms, pressing filling to compact slightly
  8. (Can be made 6 hours ahead
  9. Cover and refrigerate)
  10. Preheat oven to 350°F
  11. Bake mushrooms until tender and filling begins to brown, about 35 minutes
  12. Serve hot

Wine Pairing:

White Wine: A ripe, crisp, Chardonnay

Red Wine: Pour a nice, dry, Merlot

Sparkling Wine: Grab a dry (Brut) Champagne

Cheers!

Hello Vino