Grilled Seafood Stuffed Portobello Mushrooms
- 2 Tbsp Butter (unsalted)
- 4 Garlic cloves (minced)
- 2 Shallots (small, finely chopped)
- ½ cup Roasted red peppers (drained & finely chopped)
- 1 10.6 oz. pkg Wholey® Seafood Risotto Mix (coarsely chopped)
- ¼ cup Parmesan cheese (grated)
- ¼ cup Italian-style breadcrumbs
- 2 Tbsp Fresh parsley (finely chopped)
- 4 Portobello mushrooms (large, stems & gills removed)
- Fresh chives (thinly sliced, for optional garnish)
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Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, melt butter over medium heat. Add garlic, shallots and peppers; cook 3 minutes, stirring occasionally. Stir in risotto mix, cook 3 minutes or until heated through, stirring occasionally. Remove from heat; drain any liquid. Makes about 2½ cups.
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In small bowl, stir cheese, breadcrumbs & parsley.
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Spray both sides of mushrooms with cooking spray. Place mushrooms, stem side down, on hot grill rack; cover & cook 5 minutes. Turn mushrooms; fill with seafood mixture & sprinkle with breadcrumb mixture. Cover & cook 4 minutes or until mushrooms are tender & seafood mixture is heated through; sprinkle with chives, if desired.
Mushrooms can be also baked at 400° on a rimmed baking pan for 5 minutes, turned, filled with seafood mixture and baked 4 minutes or until mushrooms are tender and seafood mixture is heated through.
