Prawn Mushroom Stuffs Recipe
Mushroom caps packed with chopped tiger prawns, asiago-garlic cream cheese + chipotle in adobo sauce.
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Ingredients
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Mushrooms & Prep
Prawn-Mushroom Filling
Topping & Finish
Method
Mushrooms & Prep
- 1
Clean and prepare mushrooms
Wipe mushroom caps with a damp paper towel to remove dirt. Twist out stems and reserve stems for chopping into the filling. If caps are very large, gently scrape out gills with a spoon to create more room; discard gills or save for another use.
- 2
Season caps
Brush both sides of mushroom caps lightly with 2 tbs extra-virgin olive oil and sprinkle evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Place caps gill-side up on a rimmed baking sheet lined with parchment. Preheat oven to 375°F (190°C).
Prawn-Mushroom Filling
- 3
Chop reserved stems and prawns
Finely chop the reserved mushroom stems and roughly chop the raw tiger prawns into small 1/4-inch pieces so the filling is cohesive and easy to stuff.
- 4
Sauté aromatics
Heat 1 tbs unsalted butter in a medium skillet over medium heat. Add the finely minced shallot and sauté 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- 5
Cook prawns and stems
Add chopped prawns and chopped mushroom stems to the skillet. Sauté 2–3 minutes, stirring, until prawns are just cooked through and opaque. Season with 1/2 tsp smoked paprika, a pinch of salt and pepper. Remove from heat and let cool 2–3 minutes.
- 6
Make the creamy filling
In a mixing bowl, combine 4 oz softened garlic cream cheese, 1/2 cup finely grated asiago, 1 tsp minced chipotle in adobo (adjust to heat preference), 2 tbs milk or cream, 1 tsp lemon zest, 1 tsp lemon juice, 2 tbs finely chopped parsley and 1 tbs sliced chives. Fold in the cooled prawn and mushroom stem mixture until well incorporated. Taste and adjust salt, pepper, or more chipotle if desired.
Topping & Finish
- 7
Prepare breadcrumb topping
Preheat a small skillet over medium heat. Toss 1/4 cup panko breadcrumbs with 1 tbs melted butter and toast in the skillet for 2–3 minutes, stirring, until golden and crisp. Remove from heat and stir in 2 tbs grated asiago.
- 8
Stuff mushrooms
Using a small spoon, mound about 1 to 1 1/2 tablespoons of the prawn-asiago cream cheese mixture into each mushroom cap, pressing gently so the filling is compact and slightly domed. You should have enough to fill 20 caps; adjust per cap size.
- 9
- 10