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Food

Thanksgiving Sides: Seafood Stuffed Mushrooms

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SEAFOOD STUFFED MUSHROOMS

6 large shrimp, diced
6 jumbo scallops, diced
1 cup bread crumbs
3/4 cup vegetable stock
1 egg beaten
1/2 cup diced mozzarella ball
1/2 cup shredded asiago cheese
Large mushroom caps (20)
Olive oil (drizzle over top before adding to oven)
Salt/pepper/garlic powder to taste

Cook shrimp & scallops and allow to cool.
In large bowl, add bread crumbs, seafood, egg and cheese and mix.
Slowly stir in broth and mix. You may not use all of the broth.
You want it wet enough to mix, not drenched in broth.

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Rinse and dry off mushrooms.
Add foil or parchment paper to a pan and spray with Pam.
Make sure you remove the stems from the caps.
Scoop mixture in each mushroom.
Drizzle with olive oil.

Bake at 375 degrees for 30-35 minutes. Do not cover. Enjoy!

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This Seafood Stuffed Mushrooms recipe comes courtesy of Chef Courtney

Food

12 Minute Meal: Shrimp & Veggies

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shrimpveggies

12 minute meal… Shrimp & veggies. Serves 2.

18 large raw shrimp (do not use already cooked shrimp)
1/2 cup colored peppers sliced thin
1 cup broccoli
1 cup spinach
1 tbsp hoisin sauce
Salt, pepper & garlic powder

Spray skillet with non-stick cooking spray. Add everything except hoisin sauce and spinach. Add 2 tbsp water and cook covered on medium heat for 5 minutes. Stir then add spinach and cover for 3 minutes. Add hoisin sauce, stir and serve with 1/2 cup brown rice or over 1/2 cup rice noodles.

This healthy “Shrimp & Veggies” recipe comes courtesy of Chef Courtney