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Sunday, January 30, 2011

Seafood Stuffed Portabella Mushrooms


You just thought the crab cakes were good. Now try this. Get some portabella mushrooms and stuff them with the crab cakes that you just made and top it with a creamy seafood alfredo. Man, talk about good eating. Be prepared to loosen the belt and un buton your pants after you have this. It is great with a glass of your favorite wine. This is a meal all in itself.

Ingredients:

Portabella mushroom caps
Crab cakes
1/2 lb of  Shrimp
Package of crawfish tails
Jar of roasted garlic alfredo sauce
Zataran's Jazz It Up for Seafood
1/2 cup Pinot Grigo wine
Fresh grated Parmasean cheese


Recipe:

Remove the stems from the portabella mushrooms and wipr the mushrooms clean. Then drizzle the mushroom caps with evoo (extra virgin olive oil) and grill them until they are tender. Remove from the heat and place a crab cake in the center of the mushroom. Place the mushrooms with the crab cakes in a 325 degree oven for approximately 15 minutes. While the mushrooms are in the oven, make your seafood alfredo sauce. In a skillet, saute' the shrimp and crawfish tails in evoo and sprinkle in some of the Zataran's Jazz It Up for Seafood. As the shrimp began to turn pink, add the wine and simmer for 2 minutes, then add the jar of alfredo sauce. Stir until everything is combined well and the sauce begins to thicken. Then add a couple of tablespoons of the grated parmasean cheese. Remove the mushrooms from the oven, place on a plate and cover with the alfredo sauce, and enjoy.

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