Shrimp Stuffed Portobello Mushrooms

 

Shrimp Stuffed Portobello Mushrooms

2 halves of portobello mushrooms, stems and gills removed
1/2 onion chopped fine
2 garlic cloves micro-minced
10 - 12 red pepper roasted
1 tablespoon white vinegar
dash of agave syrup
1/4 teaspoon cayenne pepper
salt and pepper to taste
12 ounces of medium shrimp
12 roasted cherry sized tomatoes
2 green onions sliced very thin for garnish

My idea was to stuff the mushrooms with chopped shrimp and place them on a bed of roasted red pepper sauce. Remove stems and gills from mushrooms and set aside. Roast your peppers in a 400 F oven till blistered. Remove skins when peppers are cool enough to handle. Add tomatoes to same pan and roast till softened. Set tomatoes aside. Sauté onion in a bit of olive oil and add minced garlic for the last minute. Add the vinegar, agave syrup, cayenne, salt and pepper. Cook till flavors are melded. Puree the pepper mixture.

Next chop all but 8 shrimp into medium sized pieces. Toss shrimp with chopped mushroom stems and gills, salt and pepper mixture, and add mixture to the caps of the portobello mushrooms. top mixture with the whole mushrooms and bake mushrooms in a 400 F oven for 20 minutes. Spoon pepper sauce on a plate and gently place the shrimp stuffed portobello mushroom on top. Sprinkle the roasted tomatoes and sliced green onions for a garnish. It's kind of difficult to see the shrimp stuffing, but it's in there. The roasted pepper sauce was the star of this recipe.