Mother Nature cranked the humidity up on us today, quite humid out. Started the day off with some Jennie- O Bacon, Scrambled Egg, and Toasted whole Grain Bread. Very good way to start the day. A bit humid to get the cart out today but I had it out and did a little maintenance and cleaning on it. Still not quite up to par, those Phantom Pains really took it out of me. For dinner tonight a new one from one of my favorite sites Cooking with a Wallflower. A really super site with some great recipes. I prepared Creamy Shrimp and Corn Stuffed Portobello Mushrooms.
The minute I seen this recipe I couldn't wait to give it a try! Mushrooms, Cream Cheese, Corn, Cheese, Shrimp, What is not to like in this recipe! To prepare it I'll need; 2 Large Portobello Mushrooms, 1/2 Cup Philadelphia (Fat Free), 1 Cup Raw Shrimp (Medium Size), 1/3 Cup Corn Kernels ( I used Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn), 1/2 Cup Sargento Reduced Fat Shredded Sharp Cheddar Cheese, 1/2 Teaspoon Creole Seasoning, 1/4 Teaspoon Garlic Powder, and Extra Cheese and Parsley Flakes for topping.
To prepare it I preheated the oven to 350 degrees. Lined a a small baking sheet with foil and sprayed it with Pam Cooking Spray. Removed the stems from the Portobellos. Placed them on the baking sheet and bake them for about 5 minutes, just to soften them up a bit. Remove from the oven and set aside. Now in an medium size skillet on medium heat, I add a tablespoon of Extra Virgin Olive Oil. When the oil is heated I add my Shrimp, turning them once. Cook until they start turning that red-orange color. Remove them from the heat and let them cool until you can touch them. When cooled a bit I minced them into small pieces. I kept 5 of them out to eat with the dinner. At the same time the Shrimp is cooking I heated up the corn on medium high for about 6 minutes.
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| Ready for the oven! |
Then in a medium size bowl add the Minced Shrimp, Corn, Cream Cheese, Creole Seasoning, and Garlic Powder all together. Softly mix and fold until well mixed. Put the Mushrooms back on the baking sheet, then spoon the Shrimp and Corn Mix into the Portobella Mushrooms and top with the Sharp Cheddar Cheese and Parsley Flakes. Bake them then for 4-5 minutes or until the Cheese has melted. Remove from the oven, let them cool just a bit, and then enjoy!! These are just flat out delicious. You've got the Minced Shrimp, the sweetness of the Sweet Corn, and all the creaminess of the Philly Cream Cheese and Cheddar Cheese. Like I said delicious! I served them with a side of the cooked Shrimp with a bit of Louisiana Remoulade Sauce, my favorite Remoulade Sauce. These make a great light meal or even a perfect appetizer. This is one of those Keeper Recipes! You could use Lobster Meat instead of Shrimp for another version of this, I'll have to try it this way also. I left the link to the original recipe at the end of the post. While at the Cooking with a Wallflower site check out all the fantastic recipes! For dessert later a Jello Sugar Free Dark Chocolate Mousse.
Cooking with a Wallflower
Creamy Shrimp and Corn Stuffed Portobello Mushrooms
http://cookingwithawallflower.com/2014/06/22/creamy-shrimp-and-corn-stuffed-portobello-mushrooms/
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