Mushroom caps stuffed with cold water shrimp and scallops
Prep: 15 Mins
Cook: 15 Mins
Serves: 6
INGREDIENTS
- 125 ml Olivia cold water shrimp
- 12 Olivia scallops
- 12 large heads of button mushrooms
- 15 ml dry thyme leaves
- 30 ml parmesan cheese
- 30 ml garlic butter, melted
- 60 ml diced red peppers
- 45 ml plain breadcrumbs
- 15 ml chopped chives
- Lemon wedges
- 1/2 cup Olivia cold water shrimp
- 12 Olivia scallops
- 12 large heads of button mushrooms
- 1 tbsp dry thyme leaves
- 2 tbsp parmesan cheese
- 2 tbsp garlic butter, melted
- 1/4 cup diced red peppers
- 3 tbsp plain breadcrumbs
- 1 tbsp chopped chives
- Lemon wedges
TO MAKE
- Thaw and pat dry cold water shrimp and scallops separately in paper towels to remove excess moisture.
- Preheat the oven to 350°F. Oil a baking sheet and turn the mushroom heads upside down. Cook for 5 minutes, remove from the oven and turn the cavity upwards. Season the heads with pepper and thyme leaves to taste.
- Garnish with a little parmesan cheese. Insert a scallop into each mushroom head cavity. Brush with garlic butter and put in the oven for about 7 minutes.
- Remove from the oven and add a few cold water shrimp, add the diced red pepper, a little chives and sprinkle with breadcrumbs. Return to the oven for 3 minutes to reheat the shrimp.
- To serve, place the mushrooms on a serving platter and serve with lemon wedges.
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