- Ingredients:
- 4 FunGuy Portobello mushrooms
- 2 tablespoons olive oil
- pinch of salt
- 3 garlic cloves, minced
- 1 tablespoon butter
- ½ cup mascarpone cheese, room temperature
- ¼ cup shredded Gruyere cheese
- ½ teaspoon sea salt
- ¼ teaspoon ground white pepper
- 2 tablespoons chopped fresh chives, divided
- ½ pound medium shrimp, peeled and deveined
- ¼ cup grated parmesan cheese
It’s time for something savory, something decadent, something that is sure to be as unhealthy as it is delicious; cheesy Portobello mushrooms topped with delicious garlic shrimp!
This recipe is primarily a blend of smooth mascarpone, gruyere, and parmesan cheeses that are then stuffed into meaty portobello mushrooms. Add a couple garlic shrimp on top and pop them back in the oven to melt the cheeses until gooey in middle and golden brown on top.
We suggest not making this a daily meal, but we don’t blame you if you do!
DIRECTIONS:
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Transfer the mushrooms to a large bowl.
- Drizzle the olive oil over the mushrooms and sprinkle a pinch of salt over them and toss well to coat each mushroom well. Transfer the mushrooms to the baking sheet and bake in the oven for 10-15 minutes or until they are just tender and liquid has pooled in the middle.
- While the mushrooms bake, prepare the filling.
- In a bowl, mix together the mascarpone, Gruyere, sea salt, pepper, and half of the chives. Set aside.
- Melt the butter in a sauté pan over medium heat. Add the garlic and cook 1 minute then add the shrimp. Toss the shrimp in the garlic butter and turn off the heat before the shrimp has a chance to cook through all the way; about 2 minutes.
- Remove the mushrooms from the oven and pour out any liquid that has accumulated in the cap, and return them to the baking sheet. Spoon the cheese filling into each mushroom and top with the shrimp and sprinkle an even layer of the Parmesan cheese on top of each.
- Return the mushrooms to the oven and let them cook an additional 5-10 minutes, or until the shrimp have turned fully pink and the cheese has turned a golden brown.
- Remove the mushrooms from the oven and top with the remaining chives. Serve immediately.
Have a Fun meal!