Hey Bryan here from Homecookedchef.com with another step by step recipe.
In today’s recipe I am making my seafood stuffed portobello mushrooms…yummy!
So here’s what you’re gonna need…
- 1 1/2 cups of dry white wine
- Extra Virgin Olive Oil (EVOO as Rachel Ray calls it)
- 1 medium to large onion
- 3-4 large portobello mushrooms
- 5 ounces of shrimp( I would have preferred raw but all I had on hand was the precooked shrimp)
- 5 ounces of scallops
- 5 ounces of salmon finely diced
- 1 tablespoon of butter
- salt and pepper
- tarragon
- 2 cloves of garlic
- salmon spice(found in your local grocery store-not seen in picture…it’s hiding behind the wine!)
- Havarti cheese
- Hollandaise sauce
Now in the image you’ll notice that I had portioned my salmon into two separate containers…the plan was to make two mushrooms using all seafood ingredients and the remaining mushroom with just the salmon…that plan went out the window pretty quickly when I was trying to do all the cooking work as well as taking pictures and taking notes…
…ACK!!! TOO MUCH!!!
So I decided to adjust on the fly and use the entire amount of salmon and just make one kind of seafood stuffed portobello mushroom…
(Note:If you’re interested in making just salmon stuffed portobello mushrooms…just don’t add the shrimp and scallops to this recipe.)
So if you’ve got your ingredients together…let’s get to it shall we!
First thing you’re going to want to do is weigh and portion all of your ingredients. If you don’t have a digital scale you could CLICK HERE
Next thing you’re going to want to do is wash your portobello mushrooms. I usually don’t advise that you use water to clean your mushrooms but in this case you’re going to need it. How I washed mine was under cold running water and I scratched all the black ribs off the underneath of the mushroom with my nails. This isn’t a necessity…but if you don’t scratch the black ribs off the underneath of the mushroom it will most likely darken your end result…
So now that you’re mushrooms are cleaned and somewhat dried you’re going to add in about 1/4 of your EVOO and heat up your pot (high to med high to start off). The pot I use is a 3 litre pot but if all you’ve got is your big spaghetti pot that should work just fine cause your really just steaming the mushroom rather than boiling them…As long as you can fit the mushrooms in without a lot of overlap and can close the lid your golden.
While your pot is heating up you’re going to head over to your cutting board and finely dice up your onions and one of those cloves of garlic…your EVOO should now be heated so lower your temp down to med high and throw in about 1/4 of the diced onions and the full clove of garlic and saute it for a minute or so…stir it around so it doesn’t stick to the pot and after your onions have become somewhat translucent you’re going to add in 1 cup of the dry white wine and a good pinch of tarragon and stir it up. Once stirred together simply add in the portobello mushroms bottoms up first and place your top on the pot.
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I steamed/sauteed my mushrooms for about 2 1/2 minutes per side for a total of 5 minutes of cooking time. You want your mushrooms to be spongy but still somewhat firm. I then placed them on my cookie pan which I covered in tin foil.
(Note: What I suggest you do rather than simply place the mushroom on a cookie pan is to place each mushroom in it’s own scallop dish and cook it right in the dish…I had only thought of it after I had finished cooking everything and was looking at which plate to use…)
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So now it’s time to begin cooking your seafood mixture…
You’re going to add 1/4 cup of your EVOO to your frying pan and heat it up to high. If you haven’t finished dicing the entire onion from earlier do it now as well as the other clove of garlic and add it to your heated pan.
(Note: I added in 3/4 of the onion which is what I had left over from sauteing my mushrooms but my wife thought it was a bit much…I love onions but to be on the safe side you might want to adjust your onions to maybe 1/4 to 1/2 of a finely diced onion)
Adjust your temperature down to medium heat stirring your onions and garlic until they’re once again somewhat translucent. Let’s say 1 to 2 minutes…Now is the time when you want to give a good shaking of the salmon seasoning…probably 1/2 teaspoon as well as a pinch of salt and pepper.
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It’s seafood time folks!
Once your onions and garlic have cooked down it’s time to gather all that seafood and start adding it to your pan…I started with the salmon, then the scallops and finally the shrimp.
I then added 1/4 cup of wine and 1 tablespoon of butter and stirred it all together letting it simmer to cook off the alcohol.
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(Note: At this point rather than adding in the butter you could add in whipping cream (35% cream) to make a creamy topping or you could add in 1-2 diced tomatoes and a teaspoon of tomato paste to make it a tomato based topping.)
You’ll want to cook down your mixture until it becomes a bit thick. Thick enough so that when you pull your spoon or spatula through the mixture it slowly reforms like in the pictures below…
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Once your seafood topping has thickened up you’re going to want to begin spooning the topping onto the top or your portobello mushrooms. Just eyeball it so there’s approximately the same amount on all three…
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Now that you’ve completely topped your mushrooms it’s time to add the finishing touches…We’ll start by drizzling the Hollandaise sauce in strips like I did in the picture below. If you don’t have a squeeze bottle like mine you could get one by CLICKING HERE
Really you could just spoon the Hollandaise sauce on if you’d like…the choice is totally up to you…I do suggest whatever method you decide to use…use it sparingly. You now what they say right… too much of anything is not a good thing…right?
Finally you’re going to top it off with about 3 ounces of shredded Havarti cheese on each mushroom and jam it into your preheated oven at 375 degrees for about 8 to 10 minutes.
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So now comes the tricky part…getting these bad boys from that cookie sheet to your plate. (Remember the note from above…this is where cooking them in your scallop dish would have been a smart idea!!!)
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Basically you’re going to want to kind of wedge the back end of your mushroom with your tongs while you slide your spatula under it in one quick sliding motion…and then slide it off onto your plate…or scallop dish in my case.
…and voila! You should now be enjoying your Seafood Stuffed Portobello Mushroom.
If you’ve decided to give this a try please take a minute to leave me a comment and don’t forget to rate my dish. Also if it’s not to much trouble please “like” and “Pin” this recipe.
