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Рецепт Seafood Stuffed Portobello Mushrooms
by Global Cookbook

Seafood Stuffed Portobello Mushrooms
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Ингредиенты

  • 6 x 4 inch portabello mushroom, stems removed, cleaned
  • 1/2 c. balsamic vinegar
  • 1 1/2 c. extra virgin olive oil
  • 1 x salt and pepper, to taste
  • 1/2 tsp chopped garlic
  • 1/2 tsp minced shallot
  •     Seafood Stuffing
  • 1 x 10 ounce lobster, tail, cut in half lengthwise
  • 1 lb 18/20 black tiger shrimp, shelled, deveined
  • 2 Tbsp. rice wine vinegar
  • 1/2 c. extra virgin olive oil
  • 1/2 Tbsp. chopped garlic
  • 1 tsp finely minced shallot
  • 1 Tbsp. fresh minced coriander
  • 1/2 Tbsp. minced fresh ginger
  •     salt, to taste
  •     black pepper, to taste
  •     juice from half a lemon

Инструкции

  1. Clean mushrooms using a damp cloth-do not soak in water!
  2. Remove stems of mushrooms.
  3. In a large bowl, whisk together oil, vinegar, garlic and shallots. Season to taste with salt and pepper.
  4. Preheat grill to medium high. Brush vinaigrette over mushrooms. Grill for 6-8 min, gill side up, or possibly till very slightly charred but still hard (mushrooms will be returned to the grill for final cooking after they are stuffed.) Remove from grill and reserve.
  5. Seafood Stuffing:In a large bowl whisk together extra virgin olive oil, vinegar, lemon juice, coriander, garlic, ginger and shallots. Add in salt and pepper to taste.
  6. Place lobster and shrimp in marinade for 2-3 min, turning to coat all sides.
  7. Preheat grill to medium high and brush oil on rack. Grill lobster, shell side on rack, for 3 min. Turn and grill till flesh is just opaque in center, about 3 min. Grill shrimp, turning occasionally, till crusty, opaque, and charred, about 3 min. Remove cooked seafood onto large plate. When lobster is cold sufficient to handle, crack shell, work meat out of tail, and cut into medallions. Leave shrimp whole.
  8. Assemble Mushroom Caps:Place a few lobster medallions in bottom of each mushroom cap and arrange 3 shrimps on top of lobster. Grill stuffed mushrooms caps on medium high heat for 2 min, or possibly till mushrooms are tender, juicy and slightly charred and seafood stuffing is heated through.