3-5 medium sized portabello mushrooms
1/2 cup old cheddar cheese ( shredded )
2 tblsp virgin oil
10 medium sized cooked shrimp ( tails on or off )
5 cloves garlic
1/4 cup fresh parsley chopped 1 tblsp parsley dried
10-15 dates ( pitted )
1 tsp fresh ginger
pinch course black pepper
2 whole tomatoes chopped
1 small onion chopped
1 tbsp spoon tamarind paste ( substitute what you have – (sweet spicy ginger dipping sauce – HV brand )
pinch ground cummin
pinch celery seed
( Note recipe for chutney is for two. Directions will vary for making a large amount of Date Chutney )
Prepare Date Chutney or Salsa
Chop the tomatoes into small pieces and place in a bowl. Simmer the dates in hot water till
soft. Remove pits, let cool and then chop into small pieces and add to tomatoes. Add chopped parsley (save some for the top ).
In a skillet add garlic and chopped onion and saute. Add the tomatoes, dates, parsley, spices and the spicy ginger sauce.
Only cook for a few minutes, then remove from the stove.
Add the chutney to a bowl and save for topping the potabellos.
Clean and wipe the portabello mushrooms removing the stems. Place on a cooking sheet and top with 1/2 of the chutney mix and set aside.
In a skillet add virgin oil and garlic, then add the shrimp. Saute for a few minutes adding lemon and lime juice. Remove from the heat and set aside.
Preheat the oven to 350 degrees and top the salsa covered mushrooms with shrimp cheese and another spoonful of date chutney. Bake in the oven for 10 minutes.
Serve with lime and lemon wedges and enjoy!