This was a wonderful veggie plate that we cooked up this summer.
There is never a shortage of wonderful fresh vegetables in the fruit belt of southern Ontario.
Saute the shrimp with garlic and fresh herbs.
Saute fresh zucchini, peppers, celery and onions & mushrooms.
Top the portobello mushrooms with shrimp and add cheese.
2 large Portobello mushrooms
1/2 green zucchini
1/2 yellow zucchini
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/2 large spanish onion
1 stalk celery
1/2 cup mushrooms or 6 medium sized mushrooms
3 cloves garlic
1 tblsp fresh parsley
1 tsp thyme
( other fresh herbs that you have on hand )
10 – 16 large frozen shrimp
1/2 cup sharp cheddar cheese
1 tsp garlic plus
pinch of pepper
fresh squeezed lemon juice
1/2 cup of rice ( cook as per package directions )
1/4 cup white wine
Saute garlic in olive oil and add fresh herbs. Add shrimp and gently cook till they turn pink. Do not overcook and set aside.
Cut up zucchini and peppers in length-wise strips. Cut up celery, onion & mushrooms. Saute zucchini and peppers first, then add celery, onions and mushrooms, garlic plus & pepper and white wine. Cook till tender ( el dente )
Take the stem from the portobello mushroom and gently wipe to clean them. On a baking sheet, use tin foil or spray surface and place mushrooms gill side up. ( you do not have to remove the gills ). Add the shrimp to the top of the mushrooms placing them so they cover the mushroom. Top with shredded cheddar cheese. Bake in the oven for 10 – 15 minutes at 350 degrees.
Remove from the oven and serve mushrooms caps on a bed of leaf lettuce along with the stir fried vegetables and white rice.
Garnish and serve with wine of your choice.