Grilled Crab and Scallop Stuffed Portobello’s

Grilled Crab and Scallop Stuffed Portobello’s

As always, you may make this as mild or spicy as you wish.  Me,  I really like the heat!

8 large portabello mushrooms stems removed saving stems
2 # Lump Crab Meat
1 # Large(10-12 Ct) Dry Scallops side muscle removed
1 Medium Onion diced very fine
2 cups crushed Ritz crackers
1 cup seasoned bread crumbs
1/2 cup sherry
1 cup scallions diced
2 Tablespoons Honey Balsamic Vinegar
2 Tablespoons honey
1 Clove Fresh Garlic Minced very fine
1/4 cup extra virgin olive oil
1 Tablespoon Fresh Lime Juice
1/4 cup fresh parsley diced
1/4 tsp smoked sea salt
1/4 cracked black pepper
1/2 melted butter
1 cup Shredded Parmesan Cheese
2 Tablespoon Creepin Quag Hot Sauce -2008 Golden Chile Winner 2008-2007 Scovie Award Winner, 2007 The Hot Pepper Awards Winner

Procedure:

Place mushroom stems into a food processor and pulse until minced
Add Olive oil to a sauté pan heat, add Onion and garlic sauté until translucent
Add minced mushroom stems and sauté for 3 minutes until softened
Add Sherry, Lime Juice, Honey Balsamic Vinegar, Honey
Remove from heat
Place crab meat and scoop’s into a mixing bowl and mix together by hand squashing the scallops into the crab
Add Creepin Quag Hot Sauce to sauté mixture and combine, add mix to the crab and scallop mix
Add cracker crumbs bread crumbs, scallion, parsley, salt pepper and butter and mix well
Stuff each mushroom cap with the seafood mixture
Top each mushroom with the shredded cheese
Place onto a preheated grill and cook on medium heat for 8 minutes until mushroom caps have soften and the internal seafood mixture is 155
Serve on a bed of wild rice topped with the mushroom caps drizzled with Lime Cilantro Sour Cream

Lime – Cilantro Sour Cream
2 cups sour cream
Zest of 1 lime
Juice of 1 Lime
1 bunch fresh cilantro
Procedure:
Pick leaves from cilantro and put into foods processor and puree.
Add lime zest and lime juice continue to process
Add sour cream to food processor and pulse to incorporate the mixture
Place sour cream into a squeeze bottle and drizzle over Mushrooms

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One Response to “Grilled Crab and Scallop Stuffed Portobello’s”

  1. Awesome blog!

    I thought about starting my own blog too but I’m just too lazy so, I guess Ill just have to keep checking yours out.
    LOL,

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