Sunday, April 24, 2022

Portobello with cheese and garlic and shrimp pate

 


These are very easy and delicious recipes...we started our barbeque season in March; thus, during the weekends, we can enjoy fast and easy dishes with a nice salad.

Portobello with cheese

6 Portobello mushrooms

3 garlic cloves

you can choose a herb either fresh oregano, parsley, cilantro or a combination of herbs

salt 

olive oil

cheese

Wash the portobello mushrooms and dry them with a paper towel.

In a mortar, crush the garlics with olive oil, salt and the herbs.

Heat the barbeque,  and place the mushrooms for 3 minutes down to cook them. Turn them over, and cook them for another 3 minutes. Distribute the garlic and herbs, and let it cook for 1 minute. Place the cheese on top, turn off the barbeque, and let them be for 2 minutes. ENJOY!!







Shrimp pate

You can make this with leftovers of chicken, mushrooms, or what do you have handy

120 grams of shrimp

200 grams o cream cheese

3 garlic cloves

60 grams of parmiggiano reggiano cheese grated

cilantro, parsley or oregano

Sautee the shrimps with olive oil and salt. In a blender, blend it (with all the juices from the sautee) with the cheeses, the herbs and the garlic. Correct it for salt. Leave it in the fridge for at least 6 hours or until is firm. ENJOY!!

4 comments:

  1. I love the use of shrimp pate in those stuffed mushrooms! They look super duper delicious.

    ReplyDelete
  2. This one I will definitely try. Portobello mushroom are one of life's great taste treats and this recipe seems like a perfect way to serve them. When I was a kid we used to pick them and sometimes you could find one big enough to cover the plate!

    ReplyDelete
  3. Whole portobello mushrooms are perfect for stuffing. These look delicious.

    ReplyDelete