By now you should know that I love seafood, and I love ‘stuffing’ things, especially mushrooms. So once again, stuffed mushrooms is on the menu in Rubyzkitchen. Food for me… is all about love, tasting, savoring, sampling, and cooking! So Let’s get started. This wasn’t a planned recipe, just me getting into the kitchen and working with what I had.
The texture of cous cous perfectly compliments this dish
With a little crabmeat garnish. Creamed rainbow swiss chard has such a delicate, yet pronounced flavor
Add some shrimp and we have a party
Shrimp and Crab stuffed mushrooms
Sauteed shrimp
Cast and crew
Seasoned the shrimp with fresh cracked black pepper, garlic powder, onion powder, and a little garlic blend sea salt
The pan contains chopped red bell pepper, shallots and garlic–sauteed until fragrant in a few Tbsp of extra virgin olive oil
The seasoned shrimp was then added to the pan
Done!
We’ll give a little rough chop to a few of the shrimp
And a chop the cooked crab as well. The crab was baked in the oven for about 10 minutes–ready to stuff into those mushroom caps
Oiled the mushroom caps with a little olive oil, stuffed them with the crab, topped with parsley and Parmesan cheese. Went into a 350 oven and baked for about 15 minutes
Out of the oven
Ahhhh…the aroma was wonderful
Up close and personal
Our nice bundles of Swiss chard all ready to be cleaned. I’m looking forward to growing this in my garden this year
Swiss chard cleaned and chopped. Give it a little wilt with chopped shallots and garlic in olive oil
Add the heave cream. You can go liter if you wish, but I love the richness of the heavy cream
Arrange the creamed swiss chard around the cous cous (cooked per package instructions), with the stuffed shoom in the center, and a little extra crabmeat to garnish along with fresh parsley
Or just serve up a platter of shrimp along with one of those stuffed shooms…I’ll settle for that
rubyzkitchen 