A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Portobello Caps With Shrimp
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- #116543
Grilled portobello mushroom caps are filled with a mixture of grilled shrimp and marinated cherry tomatoes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound large shrimp, shelled and deveined
4 medium portobello mushroom caps
5 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup halved grape or cherry tomatoes
1/2 cup thinly sliced fresh basil leaves
OR
1 tablespoon dried basil
directions
Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 Tbsp of the oil.
In a medium-sized bowl, whisk together the remaining 3 Tbsp oil, lemon juice, salt and pepper; add tomatoes and basil leaves. Set aside.
Place portobellos and shrimp skewers on grill, or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes.
Remove shrimp from skewers and add to bowl with tomato mixture. Combine well. Turn portobellos and continue grilling until softened, 2 to 4 minutes longer.
Place portobellos, smooth side down, on serving plates. Spoon shrimp mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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