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Chudda's Cuisine/Lounge
Jan 13, 2016
13 Comments

CREAMY YUCA STUFFED PORTOBELLO MUSHROOM

Creamy yuca stuffed portobello mushrooms are so elegant and at the same time so easy and fast to make. These mushrooms are stuffed with cheesy yuca mashers for a different appetizer idea.

CREAMY-YUCA-STUFFED-PORTOBELLO-MUSHROOM-

If you’ve never had yuca/cassava or mandioca (in Portuguese) before you should try it. You can eat yuca in so many ways. Boiled, fried or mashed. Also, you can make cakes, breads and so many things. It’s a such an amazing root that Americans should get to know better.

CREAMY-YUCA-STUFFED-PORTOBELLO-MUSHROOM-

I read this article that made me remember when I first moved here and how shocked I was when I saw for the first time a family having a baby shower in a restaurant with their own decorations and cake around strangers eating their meals. I think it is a very tacky practice for some people in the States. The only exception is if the restaurant can’t accommodate the request (provide) of your cake I agree that you should bring your cake and pay a fee. You are using their plates, water, staff, time, etc.  Yes, you need to pay for that!! If you don’t want to pay just go home and have coffee and cake with your friends. That’s right, clean your house, your bathroom, set the table and don’t forget to do the dishes after all, my friend.

CREAMY YUCA STUFFED PORTOBELLO MUSHROOM
 
Ingredients
  • 5 ea. Portobello mushrooms
  • 5 ea. Large prawns, shelled and cleaned
  • 1 T. Chopped mama lil's peppers
  • Yuca purée recipe
  • Kosher salt and pepper
  • Olive oil
Instructions
  1. For the portobello mushrooms
  2. Preheat oven to 400F.
  3. Remove stem and gills from the mushrooms.
  4. Place on sheet pan lined with foil or parchment paper.
  5. Place mushrooms on sheet pan and drizzle with olive oil, salt and pepper.
  6. Roast in the oven for 10-15 minutes, until mushrooms are cooked through.
  7. Remove from heat and set aside.
  8. Prawns
  9. Preheat a skillet with 2 T. Olive oil over medium high heat.
  10. Add mama lil's peppers and prawns and saute, seasoning with salt and pepper, until prawns are cooked through.
  11. Remove from heat and set aside.
  12. Fill mushrooms with yuca purée, top with prawns and mama lil's pepper.

http://brazilianflairintheusa.com/wp-content/uploads/2016/01/CREAMY-YUCA-STUFFED-PORTOBELLO-MUSHROOM-6.jpghttp://brazilianflairintheusa.com/wp-content/uploads/2016/01/CREAMY-YUCA-STUFFED-PORTOBELLO-MUSHROOM-6.jpgBeijos e Tchau!!

Ludmilla Ramos and Marilyn Chudda
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13 comentários
  1. Molly Tullis - 13/01/2016 - 13h07

    This looks amazing! xo

  2. Julia - 13/01/2016 - 13h12

    This looks ridiculously tasty. I love all of the ingredients in this recipe so I HAVE to try this out soon!

  3. Chrystie - 13/01/2016 - 13h14

    Wow! Not only does this look delicious, but your photography is amazing! Kudos!

  4. Logan Can - 13/01/2016 - 13h28

    These look amazing! So delicious and very fancy!

  5. Lauren - 13/01/2016 - 16h21

    these looks amazing! I pinned to try to recreate one day!

  6. Heidi - 13/01/2016 - 17h04

    These look incredibly tasty! I will have to try these.

  7. Esther @ The Cuteness - 13/01/2016 - 17h28

    That looks absolutely delicious! It also looks somewhat easy to make, my favorite combo!

  8. Gloria @ Homemade & Yummy - 13/01/2016 - 17h50

    What an awesome idea. Makes a perfect lunch or nice light dinner. Yum!!

  9. Sola - 13/01/2016 - 19h32

    I’m drooling on my laptop over this one! The pictures are flawless and making my stomach grumble. I’ve never cooked prawns before so I’m excited to give this a try. Thanks for sharing!

    • Sola,
      Being able to prepare prawns is a really useful to know. If was you, I would set the time to cook the prawns until you get confidente.

      Beijos e Tchau!!

      Ludmilla

  10. Ruthie - 13/01/2016 - 23h28

    This looks ridiculously amazing + your photography is incredible. Xo

  11. Angie @ My So-Called Chaos - 14/01/2016 - 13h50

    Those look absolutely delicious, and I’d really like to to try them!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

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Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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