Oh by the way this recipe was inspired by some leftover spinach dip that I had made. If you would like the recipe it will be right here ----> http://www.foodnetwork.com/recipes/food-network-kitchens/hot-spinach-dip-with-mushrooms.html It really is amazing with tortilla chips or a nice crusty bread and great for a cold winter day when you just want something really bubbly and cheesy.
Happy cooking,
~Pree
Yield: 10-15 Mushrooms
Ingredients:
2 slices of bacon, diced
5-6 shrimps
salt & pepper
sprinkle of garlic powder
1/4 c spinach dip
1 tbsp basil leaves, chopped
1/4 c grated parmesan cheese plus more for sprinkling
2 tbsp dry breadcrumbs
10-15 baby portabella mushrooms, gills removed
1. Drizzle each side of the mushroom caps with olive oil and bake in a 375 F oven for 10 minutes.
2. Fry bacon in a skillet on medium heat until golden brown. Reserve the bacon fat. Transfer to a napkin lined plate. Crumble when it cools.
3. Pour out a a spoon or so of the bacon fat and add the shrimps. Season with salt, pepper and garlic powder. Cook 2 minutes on each side.
4. Transfer shrimp to a cutting board and chop pretty finely.
5. Mix the crumbled bacon, shrimp, spinach dip, basil, parmesan cheese, breadcrumbs and together. If the mixture gets too dry add a drizzle olive oil or some more spinach dip.
6. Spoon the mixture into the mushroom caps and sprinkle with extra cheese.
7. Bake for 10-15 minutes.
8. Spoon some marinara sauce on a serving place and arrange mushroom over sauce.
5-6 shrimps
salt & pepper
sprinkle of garlic powder
1/4 c spinach dip
1 tbsp basil leaves, chopped
1/4 c grated parmesan cheese plus more for sprinkling
2 tbsp dry breadcrumbs
10-15 baby portabella mushrooms, gills removed
1. Drizzle each side of the mushroom caps with olive oil and bake in a 375 F oven for 10 minutes.
2. Fry bacon in a skillet on medium heat until golden brown. Reserve the bacon fat. Transfer to a napkin lined plate. Crumble when it cools.
3. Pour out a a spoon or so of the bacon fat and add the shrimps. Season with salt, pepper and garlic powder. Cook 2 minutes on each side.
4. Transfer shrimp to a cutting board and chop pretty finely.
5. Mix the crumbled bacon, shrimp, spinach dip, basil, parmesan cheese, breadcrumbs and together. If the mixture gets too dry add a drizzle olive oil or some more spinach dip.
6. Spoon the mixture into the mushroom caps and sprinkle with extra cheese.
7. Bake for 10-15 minutes.
8. Spoon some marinara sauce on a serving place and arrange mushroom over sauce.
No comments:
Post a Comment