FunGuy’s Grilled Chili Shrimp in Guacamole Stuffed Mushrooms

Cinco your de Mayo with the FunGuy and a batch of these fiesta-tastic stuffers!

Just salsa your way through the kitchen and toss together some spicy grilled shrimp, fresh guacamole and stuff them into grilled mushrooms. So tasty, you’ll want to make them on the sexto de Mayo and séptimo de Mayo too!

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and/or a small teaspoon to remove any leftover bits and finely mince the stems and place them in a bowl. Put the mushroom caps into a bowl. Add half of the olive oil and a pinch of salt to the mushrooms and toss to coat. Set aside.
2. Place the shrimp into another bowl with the rest of the olive oil, a pinch of salt, and chili pepper flakes and toss to coat.
3. Cut the avocado open and spoon out the green flesh and place it in a bowl. Mash the avocado with a fork before adding in the onion, lemon juice, and cilantro. Stir everything together to mix well, season with a pinch of salt, stir again and taste. Set aside.
4. Heat a grill pan over high heat. Once hot, place the mushrooms top side down and grill 2-3 minutes. Turn the mushrooms over and grill the other side for 2-3 minutes. Turn the mushrooms over and grill another 2-3 minutes or until tender and grill marks show. Water should form in the cap of the mushroom as it cooks. Pour out the liquid and place the mushrooms on a paper towel lined plate to drain off any excess liquid.
5. Place the shrimp on the hot grill pan and allow them to cook 3-5 minutes, turning half way through. The shrimp are done when they have turned pink and for a “C” shape.
6. To assemble spoon guacamole into the mushroom caps and place the grilled shrimp onto each one and spoon a little salsa on top. Sprinkle with lemon zest and extra cilantro.
7. Serve immediately.

Have a Fun meal!