Fire & Salt Co. Shrimp & Crab-stuffed Portabella Mushrooms
Rich, savory, and straight from the sea, this dish is where coastal flavor meets comfort food. These Shrimp & Crab-Stuffed Portabella Mushrooms are packed with tender seafood, creamy cheese, and a touch of spice, creating a bite that’s both elegant and hearty. Whether you’re hosting guests or just treating yourself to something special, this recipe brings a restaurant-worthy experience right to your own kitchen, Fire & Salt Co style.
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
· 3 Large whole portabella Mushrooms
- 16 ounces Wulf’s Large Shrimp (tails removed)
- 4 ounces Imitation crab meat
- 4 ounces cream cheese softened
- 1 tablespoon Olivelle Garlic & Herb Olive Oil
- 1 tablespoon Olivelle Maple Smoked Bacon Olive Oil
- 2 tablespoon Olivelle Sicilian Lemon olive oil
- 4 ounces Meister white cheddar cheese (shredded)
- 6 ounces Carr Valley Parmesan cheese (shredded)
- 1 Tablespoon Mike’s Own seasoning
- 1 Tablespoon of Heath Riles Simple Citrus
- 1/2 tablespoon Heath Riles Garlic Butter Rib
Instructions:
Pre-heat Big Green Egg to 350 degrees direct heat
· Mix Garlic Herb Olive oil, Mike’s own and Simple citrus. For marinade
· Place shrimp in marinade for 30 minutes
· Place shrimp on skewers, grill for 5 minutes until opaque turning once
· Remove and allow it to cool slightly, set 12 pieces of shrimp aside to be used later
· Dice the remaining shrimp and crab meat into small pieces
· Rinse and clean mushrooms, removing stems and gills
· Dice stems and gills into small pieces.
· Combine Cream Cheese, mushroom pieces, shrimp, crab meat, cheddar cheese
· Brush underside of mushrooms with Olivelle Smoked Maple Bacon Oil
· Stuff mushrooms with mixture
· Place shredded Parmesan cheese on top of mixture
· Sprinkle lightly with Mike’s Own seasoning.
· Place 4 whole cooked shrimp on each mushroom.
Place on smoker or grill for 15 minutes or until cheese is melted and internal temp of 140 degrees.
