We love portobello mushrooms! Grilled, sautéed, roasted..any type! So when it came time to make dinner on a hot summer night I decided to use some shrimp we had along with veggies to make a great stuffed portobello mushroom dish on the grill! The shrimp and quinoa stuffed mushrooms was super easy and fast to make besides be healthy and delicious! If you don’t have portobello mushrooms you can substitute them with whatever size and type of mushroom you have available in your area.
2 c. chicken stock
1 c. quinoa
6 large portobello mushrooms, gills and stems removed, stems chopped and set aside
3/4 lb. raw shrimp or prawns
4 T. cream cheese
4 T. goat cheese
1 red bell pepper, small diced
1 c. chopped asparagus
1 onion, minced
2 T. minced garlic
2 T. Old Bay Seasoning
grated Parmesan cheese
kosher salt and pepper
Preheat a grill to medium high heat or an oven to 350F
Heat 2 c. chicken stock until boiling. Add the quinoa and a pinch of salt and reduce heat to a simmer. Cover and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked. Set aside.
Mushrooms and prawns
Place cleaned portobellos on a sheet pan and lightly dress with olive oil. Set aside.
Mix the prawns with the Old Bay Seasoning and let sit for 20 minutes. Set aside.
Heat a large sauté pan on medium high heat and add 2 T. olive oil. When hot add mushroom stems, pepper, onion, garlic and asparagus. Saute unit just tender 1-2 minutes. Add seasoned prawns and cook for 1-2 minute or until pink.
In a large bowl combine sautéed vegetables, shrimp, quinoa and both cheeses. Mix well. Stuff each mushroom full with the vegetable mixture and sprinkle generously with flax seed and then grated Parmesan.
Place mushrooms on oiled grill and cook until the mushrooms become soft, approximately 10 -15 minutes. (In the oven place on an oiled baking sheet and check after 15 minutes).
Beijos e Tchau!