Portabella Mushroom w/ Seafood Stuffing

portabella mushroom w: seafood stuffing-4
Yes, I baked this stuffed portabella mushroom but I didn’t make it from scratch.

My cousin La was so busy with her work in DC and running around with her kids and their after school activities so I volunteered to get our dinner at Costco. I love Costco and would go gladly go for any reason. I walked around and around the food section looking for something easy to make. I already bought the roast chicken and I didn’t feel like eating pasta.

On my first round around the chillers I didn’t notice the mushrooms but it’s a good thing my eagle eyes saw it lying beside the cooked paella. I love mushrooms so this was a fast and easy decision.

A package contained 2 huge portabella mushrooms stuffed with a seafood mixture and topped with cheese. The mushroom on the left measured about 6-7 inches in diameter.
portabella mushroom w: seafood stuffing

The instructions were pretty simple. Bake the mushrooms in a 350F  oven for 20-30 minutes. The stuffing was made of pollock, whiting, cod, bream, shrimp, lobster, cream and spices. All that for only $10.48!
portabella mushroom w: seafood stuffing-1

I placed the 2 mushrooms on an ungreased baking sheet and removed the shrimps on top so they will not overcook.
portabella mushroom w: seafood stuffing-2

When almost done I returned the shrimp on top and let it warm for a few minutes in the oven.
portabella mushroom w: seafood stuffing-3

La, Erin and I shared 1 mushroom for dinner.
portabella mushroom w: seafood stuffing-4

It was so, so scrumptious! The portabella mushroom was so thick, tender and meaty while the seafood stuffing was so delicious. The stuffing was rich without being too creamy. It was very filling and fulfilling.
portabella mushroom w: seafood stuffing-5

For a side dish I made corn esquites similar to the ones I liked so much at Rosa Mexicano. I opened a can of corn and placed it in a small saucepan.
corn esquites

I added some light sour cream, just enough to cover the corn.
corn esquites-1

I then squeezed a generous amount of lime and season with salt and lots of freshly ground pepper. It was a big hit with my niece Erin who brought the leftovers to school the next day. This was a healthier and equally good alternative to creamed corn.
corn esquites-2

We had a simple dinner of stuffed portabella mushroom, corn esquites and leftover pizza.  Ahhh life in America…. I love it!!!
leftover pizza

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