Champiñones Rellenos con Camarones
Serves 1
Directions
- 1Remove stems from mushrooms and scoop out the gills with a spoon.
- 2Finely chop the mushroom stems.
- 3Sauté chopped garlic, mushroom stems, and fresh thyme in melted butter in a pan.
- 4Add chopped spinach to the pan and continue sautéing.
- 5Pour in heavy cream and stir to combine.
- 6Season with red chili flakes and stir in bread crumbs to thicken the mixture.
- 7Spoon the mixture into the hollowed mushroom caps.
- 8Place a raw shrimp on top of each filled mushroom.
- 9Lightly brush the shrimp with balsamic glaze.
- 10Bake in the oven until cooked through.
- 11Garnish with freshly grated parmesan cheese before serving.
Ingredients
- portobello mushroom, stem removed and cleaned
- mushroom stems, roughly chopped
- garlic, chopped
- butter
- fresh thyme
- fresh spinach, chopped
- heavy cream
- red chili flakes
- bread crumbs
- shrimp, peeled
- balsamic glaze (optional)
- parmesan cheese (optional)
Equipment
knifespoonpansilicone spatulabrushoven
