SEAFOOD STUFFED PORTOBELLO MUSHROOMS RECIPES RECIPES

Steps:

• Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

Steps:

• Preheat the oven to 400F. Spray a baking sheet with oil.
• Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
• Season steak with salt and pepper on both sides.
• Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
• Transfer to a cutting board and slice thin, set aside.
• Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
• Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
• Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.