Make Is It a Main Course, Side Dish or Hors d Oeuvre?
It' all up to you.....you decide! The delectable combination of seafood, couscous, grated cheeses and mushrooms is a mixture made in heaven! The recipe really takes no time at all to create and as I said the hardest part of this recipe is deciding at what point do you serve it to your guests? As an hors d oeuvre or side dish, I would use small button or baby portobello mushrooms, as a main course I move up to the big boys, large portobello mushroom caps!
Crabmeat and Shrimp Stuffed Mushroom Caps with Cous Cous
Ingredients
6 oz. shrimp chopped
6 oz. lump meat roughly chopped
1 large egg, lightly beaten
1/4 cup chopped green onion
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic
1/4 teaspoon black pepper
1/3 cup Parmesan cheese, divided
1/2 cup toasted whole wheat bread crumbs, divided
2 tablespoons chopped parsley, divided
1 cup cooked cous cous
4 large portobello mushrooms caps, stems removed (or 20 small)
1 teaspoon olive oil
Cooking spray
Directions
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil sprayed with cooking spray.
In a medium bowl, mix egg, green onion, yogurt, lemon juice, Worcestershire sauce, garlic, and pepper and cous cous together until combined.
Gently fold in 1/2 the parmesan cheese, shrimp, crab, 1/4 cup bread crumbs, and 3/4 of the chopped parsley.
Fill each mushroom cap with 1/4 of the stuffing( or as many as you can fill of the small mushroom caps). Top each with remaining Parmesan, bread crumbs, and chopped parsley. Brush the outside of each mushroom caps with olive oil. Bake for 15 minutes, or until mushrooms are golden and tender.
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