Teardrops n Tiny Travel Trailers

4-5 Large portobello caps

1lb small shrimps (already cooked, deveined and peeled works great)

Cilantro (to tatse)

Olive Oil

Diced Tomatoes (small pieces)

Diced/cubed Small onion

1-2 Garlic cloves (depends on your taste) thin sliced or diced

Pinch salt & pepper

Mozarella Cheese slices

Any shredded cheese you like,I prefer blue cheese or white cheese

Start by adding the onions,diced tomatoes,garlic and cilantro to the pan lined with olive oil.

Saute for 5-7 minutes,allow for all the flavors to combine with each other.

Add the shrimp,salt and pepper and cook for another 5 minutes or until shrimp looks fully cooked.

Drain exccess water/oil from mixture. Set aside

Mushrooms,add olive oil to pan,lightly fry/grill each side of the caps,about 1-2 minutes a side.

Take the mixture and fill the caps,dont be shy "pack'em up really good"!

Sprinkle a little of your favorite cheese over the caps and mixture.

Then lay a slice of mozarella over it,or any other of your favorite cheeses.

Place stuffed caps back in pan.

Since you're cooking outdoors and an oven is most likely not at hand,cover the pan with foil or lid for 2-4 minutes or until the top layer of cheese is fully melted.

Take it out and serve hot with a glass of White Ziff and enjoy!

Great as an appertizer or main course served with a nice colorful salad!

Light but it fills you up!

Quick mustard sauce to top caps with!

Cup of creme or half and half

Mustard

Garlic

Onion

Parsley (optional)

Butter

Salt & Pepper


Dice garlic and onion into tiny little pieces,the smaller the better!

Saute the garlic and onions with no oil,enough to sweat on low. About 2 minutes.

Turn heat to med or med high,add creme,couple of squirts of mustard,3 tablespoons of butter,salt and pepper

Let it cook for about 5 minutes while stirring,you dont want to let it sit alone as it will turn to cheese on you!

Get it a little thick,thickness depends on your taste.

Taste it during the cooking proccess,add more mustard if you like,I like a good but not annoying mustard flavor!

Add finely chopped parsley to it,if you like towards the end of the cooking proccess.

Scoop and top over the stuffed mushroom caps!

Sounds good, probably be better if I ate those things, just can't do the fungus. If I could figure out something else to put the stuffing in...

Are you talking those little cocktail shrimp you get in a can? This sound real good. We like the portobello mushroom the best. They are the steak of mushrooms. Anyways I guess I can get medium shrimp and dice them? Thanks for the recipe.

Dennis T

No not the can cocktail shrimp,more like the slightly bigger cocktail shrimps in a bag or fresh.

Of course you can always chop away at bigger shrimps!

That sounds sooooooooo incredibly delicious!!!!! I might just have to make these this weekend at home!

Amy

NiteTimes,stuff your favorite fish filet with the stuffing,roll it up and pass a toothpick through it,place it in foil and cook it in the pan while rolling it around side to side every 2-3 minutes.

Or stuff it in a whole fish!

Sounds really awesome, but I'm just going to make one change:

Gonna use crab instead of shrimp, and that has nothing to do with the name of my TD.

I make a "basic" crab-stuffed mushroom which I love (Italian style), but your recipe has a lot more flavors there.

Do I have permission to make this at home, and not just when camping?