Kick off the spring/summer with This specific delicious roasted portobello mushroom that has a light, tangy as well as slightly spicy shrimp ‘n tomato bruschetta topping. the item doesn’t taste any fresher than This specific!
As soon as the weather takes a turn for warmer days, I’m all about the fresher as well as lighter meals. Since we’ve been doing the Whole30 program (see why here) I’ve been eating a lot more meat than I normally do. as well as, while I absolutely love meat as well as couldn’t imagine turning vegetarian any time soon, I do occasionally just need a break via the item. in which’s how these gorgeous stuffed portobellos came into play.
I was looking for a lighter meal option while we were doing the Whole30 when I came across some fresh huge portobello mushrooms within the store. I almost never pass up some fresh mushrooms as well as so I grabbed a couple not knowing what I was going to make with them. within the past I’ve stir fried them, grilled portobellos as well as stuffed them with pizza toppings, I’ve also stuffed them with rice as well as cheese as well as baked them before. nevertheless, without the cheese….hmmmm…what do I do with them?
in which’s when I decided to simply roast the mushroom as well as contain the item with some fresh tomato bruschetta. However, to make a more substantial dinner, I thought of throwing some shrimp (the quickest thing I had to defrost) into the mix as well as seeing how the item turned out. the item was delicious! The mushroom was meaty as well as juicy, as well as topped with the tangy fresh tomato as well as shrimp the item was the perfect spring meal I was craving for. I just wanted to eat the item over as well as over. as well as the fact in which the item was so simple to make…I will probably make as well as eat This specific dish many more times over This specific spring/summer. the item could taste even better with the mushroom grilled on a barbecue as well as then topped with the shrimp bruschetta! currently I’m excited.
Roasted Portobello Topped with Spicy Shrimp Bruschetta (Paleo/Whole30)
Kick of the spring/summer with This specific delicious roasted portobello mushroom that has a light, tangy as well as slightly spicy shrimp ‘n tomato bruschetta topping. the item can’t taste any fresher than This specific!
- 2 large portobello mushrooms
- 8-12 medium shrimp (about 4-6 per mushroom)
- 2 tomatoes (about 1 medium tomato per mushroom)
- 2 cloves garlic
- 1-2 tbsp fresh chopped basil
- Juice of 1/2 lemon
- Salt & crushed black pepper, according to taste
- 1/2 tsp (or less) crushed red pepper flakes
- 2-3 tbsp extra virgin olive oil
- – Start by doing the tomato bruschetta topping: Dice the tomatoes into modest bite size pieces. Chiffonade (the fancy term for stacking the leaves, rolling them tightly…then slicing them into thin long strips) the basil as well as add the item to the diced tomatoes.
- – Peel as well as finely mince the garlic. Add about 1/2 tsp of the garlic to the tomato as well as basil mixture…reserving the rest for the shrimp as well as mushrooms.
- – Season with salt, freshly ground black pepper (to taste), a squeeze of lemon juice as well as a drizzle (about 1/2 – 1 tbsp) of extra virgin olive oil as well as mix everything well together. Let the tomatoes sit in This specific juicy mixture to absorb the flavors while you prepare the mushrooms as well as shrimp.
- – Pre-heat your oven to 450F. Clean your mushrooms by removing the stalk (save them to stir fry with the shrimp later) as well as if you want, scrape out the gills that has a spoon (optional, the item’s not necessary). Rinse or clean the mushroom of any dirt.
- – Then simple drizzle a little bit of olive oil as well as season the mushroom generously with salt as well as pepper on both sides. Sprinkle 1/2 tsp of the finely diced garlic into the cavity of the mushroom, place them on a baking sheet as well as pop them into the oven for 10-12 mins.
- – While the mushrooms are roasting, trim as well as dice the mushroom stalks. Also dice up the shrimp into the same modest bite size pieces as the tomato. (I left 2 whole for the garnish)
- – Heat a tbsp of olive olive in a sautee pan on medium high heat, add all the remaining garlic as well as let the item flavor the oil as well as let the item sizzle for a few seconds, then add the diced mushroom stalks as well as shrimp stirring to coat everything with the oil as well as garlic.
- – Add 1/2 tsp (or less if you don’t like spice) of crushed red pepper flakes as well as season with salt. Stir fry the shrimp for 2-4 minutes until they turn opaque as well as pink. Turn off the heat.
- – To assemble simply spoon some of the shrimp as well as tomato mixture into the cavity of the shrimp, drizzling the tomato juices in there too.
- – Garnish that has a sprig of fresh basil as well as the whole shrimp (if you want). Dig in as well as enjoy! mmmmm….
By Noreen Hiskey
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