Shrimp Creole Stuffed Mushrooms Recipe
4 large Portabella Mushroom Caps, whole
Extra Virgin Olive Oil
½ Onion, chopped
1 Banana pepper, chopped – or other sweet pepper
2 Yellow Squash, rough cut – or okra
1 head of Garlic, minced
1 large can crushed tomatoes
1 tbsp New Orleans Cajun Seasoning
2 Bay Leaves
1 tbsp corn starch
2 tbsp water
1-2 lb Shrimp peeled and deveined – you can use fish also
Salt & Pepper
Remove stems from Portabellas and set caps aside. Chop stems.
Almost cover the bottom of a medium hot skillet with EVOO and add onions, chopped mushroom stems, banana peppers, squash and garlic. Add salt and pepper. Simmer and sweat them down. Do not brown. Add ½ Cajun seasoning. Pour in tomatoes and add remaining seasoning (some like a spicier creole.) Throw in bay leaves. Stir. Place whole mushrooms on sauce and let simmer covered for 10 min. Take mushrooms out, removing sauce from the mushroom and place mushrooms in a warming oven to keep them warm.
Mix cornstarch and water in small bowl. Slowly, add enough cornstarch mixture to the sauce to make it bubblely and thick. You may not need it all. Add the shrimp and stir. Continue until shrimp are done. This will only take 2 to 3 minutes – until shrimp are white.
Fill each mushroom cap with the Shrimp Creole and top with Mozzarella.
Many serve Shrimp Creole over rice. Either way, you will love it.