Cajun Shrimp Filled Portobello Mushroom Appetizer Recipe
This is a great appetizer recipe for a shrimp filled Portobllo mushroom cap. I call this recipe Shrimpcargot it can be a meal or appetizer. It starts with cooked Portobello Mushroom Caps filled with a spiced chopped shrimp filling broiled with a slice of havarti cheese. The Bald Chef adds a tease of remoulade sauce to give this recipe a taste of New Orleans Cajun cuisine. I guess I thought combining stuffed Portobello mushrooms, shrimp, Havarti cheese , and a tease of Cajun Remoulade sauce would make a great appetizer. You know it was all I ever dreamed about and more. See the complete recipe below to see how to make this Big Easy Delight.
Ingredients For Cajun Shrimp Filled Portobello Mushrooms
These are the ingredients you will need for for this outstanding Cajun stuffed Portobello Mushroom Caps:
- 2 tablesppons of Extra Virgin Oilive Oil
- 2 tablesppons of Chopped Garlic
- 2 Large Portobello Mushroom Caps
- 4 oz of Marsala Wine
- 2 tablesppons Butter
- 5 Rounds of cracked Black Pepper
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon of Cayenne Pepper
- 5 oz of Fresh chopped and cleaned White Shrimp
- 1/2 the juice of a Lemon
- 2 slices of Havarti Cheese
Cooking Instructions For Cajun Shrimp Filled Portobello Mushrooms
This is The Bald Chef’s recipe Cajun Shrimp Filled Portobello Mushroom Caps. Take a fry pan and add 2 tablesppons of Extra Virgin Oilive Oil, bring the oil to medium heat. Add 2 tablesppons of Chopped Garlic, and season the oil. Place your cleaned 2 Large Portobello Mushroom Caps in to the hot oil. Cook the Mushrooms in the hot oil a after a minute or two deglaze the pan with 4 oz some good of Marsala Wine. Remove the Portobello Mushroom Caps from the fry pan and set a side. Add more Chopped Garlic to the fry pan and add 2 tablesppons Butter. Melt the Butter and add the 5 oz of Fresh chopped and cleaned White Shrimp. Season the shrimp with 5 Rounds of cracked Black Pepper, 1 Teaspoon Sea Salt, 1/4 Teaspoon of Cayenne Pepper, and the 1/2 the juice of a Lemon. Stir fry the shrimp until they are cooked. Pre heat your oven on broil. Take the 2 Portobello Mushroom Caps and fill with the Shrimp and butter sauce. Crown the Shrimp filled Mushroom Caps with a slice of Havarti Cheese and put the Mushrooms under the broiler and cook until the Havarti Cheese is melted. Serve with pride.