Seafood Stuffed Mushrooms

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Doesn't this look good?  Learn how to make them in this blog!

What you'll Need:

• Butter
• 51-60 white shrimp (frozen; it should be a bag of a pound of shrimp, I honestly don't think it matters what kind of shrimp, but this is the kind I used)
• 12 oz of scallops (frozen)
• 1/3 cup of extra virgin olive oil (have more handy)
• 3 tsp white wine vinegar
• 1/4 tsp chives
• 1/2 of a garlic clove
• at least 20 medium sized mushrooms
• salt
• pepper

Procedure:

Mushrooms:

1. Rinse mushrooms and pat lightly to dry
2. Remove stems and put them in a bowl to save for later
3. Place mushroom caps on a cooking sheet and gently brush them with olive oil.

Filling:

1. Thaw the scallops and shrimp and remove shrimp of their shells.
2. Mince the scallops and shrimp, two mushroom stems, and half a garlic clove (You can use a processor like a Magic Bullet but I think it makes the seafood pasty and hard to work with, but I guess it all depends on the consistency you want the filling to be)
3. Mix these ingredients with the olive oil and vinegar.  Add the chives, some salt, and some pepper depending on the flavor you like.
4. Spoon the filling into the mushrooms (if there is leftover filling don't worry)

Cooking:

1. Preheat oven to approximately 300 degrees (my instructions said 425 but I think it cooks the mushroom too fast and leaves the filling partially uncooked)
2. Cook the mushrooms between 10-15 minutes or until mushrooms are tender and filling has a pinkish hue.

Enjoy!

Have leftover filling?  Use it on toast!

1. Butter a small pan on medium heat
2. Put filling into the pot and cook until the shrimp is pink
3. When filling is cooked top it on a piece of toast

Why Eat This?

Mushrooms are packed with antioxidants, they provide a good source of fiber, and they have high glutamic acid levels which are known to enhance flavors in foods.


Scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.



Shrimp are an excellent source of selenium and unusually low-fat, low-calorie protein.