Shrimp and Dip Stuffed Mushrooms

 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.

Chicken Roll-ups: Italy

This is my spin off of a Cordon Bleu I guess you can say. What your suppose to do traditionally is butterfly a chicken breast, put some cured meat and cheese inside, and roll it in breadcrumbs. Honestly I don't own much cured meat and a trip to the grocery store was not gonna happen so I had to work with what I got.

• Add bacon to a heated pan with no olive oil. Cook until crispy. When crispy take it out with a slotted spoon and place on a paper towel lined plate. That thing --->

Slotted Spoon

• Drain some of the fat out but keep some. Add red bell pepper, onion, and mushroom to the pan. Sauté until soft. Then add spinach a garlic. Sauté until spinach is wilted.
• Put crispy bacon, vegetables, cheese of your choice, and cream cheese in a bowl and mix. Salt & pepper to your taste but remember that the bacon is salty.
• Pound chicken breast between to pieces of plastic wrap. Season with salt (remember to go easy), pepper, garlic powder (optional), and herb seasoning. 
• Put a dollop of filling in the middle of each chicken breast and spread it. Then roll the chicken like a jelly roll. Tie with kitchen twine. 

  

  Kitchen Twine

• Put on a baking pan and bake for 30 min or until it is done on the inside. 
• Let it rest for a few minutes then cut into it in thick slices.

Enjoy!

 ~Pree