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Portobellos stuffed with shrimps, mushroom and leek sauce with garlic

Author: Maître Fumeur
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Portobellos farcis aux crevettes, sauce aux champignons et poireaux à l'ail
Preparation 25
Baking 14
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 4 large whole portobello mushrooms
  • 15 ml (1 tablespoon) of olive oil
  • 500 ml (300 g) of Nordic shrimps, chopped coarsely
  • 125 ml (1/2 cup) of panko breadcrumbs
  • 1 egg
  • 30 ml (2 tablespoons) of fresh parsley, chopped
  • 15 ml (1 tablespoon) of fresh lemon juice
  • Salt and pepper up to taste
  • 250 ml (1 cup) of grated mozzarella cheese
For the sauce:
  • 1 package of 14 g of forest mix dried mushrooms
  • 30 ml (2 tablespoons) of butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of garlic, chopped
  • 30 ml (2 tablespoons) of all-purpose flour
  • 375 ml (1 1/2 cup) of 2% milk
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Preheat the barbecue to medium heat (about 350°F or 180°C).
  • Remove the foot of the portobellos. Using a spoon, remove the strips from the inside of the portobellos. Brush the portobellos with oil.
  • In a bowl, mix shrimps with the breadcrumbs, egg, parsley and lemon juice. Season with salt and pepper.
  • Top portobellos with shrimp mixture, then cover with mozzarella cheese.
  • Place portobellos on a hot, oiled grill. Cook for 2 minutes.
  • Turn off the burners on one side of the barbecue. Move the portobellos over the turned-off burners for indirect cooking. Close the lid, and cook for 12 to 15 minutes.
  • In the meantime, place the dried mushrooms in a bowl and cover them with boiling water. Let stand for 5 minutes. Drain.
  • In a saucepan, melt the butter over medium heat. Cook leeks and mushrooms for 3 to 4 minutes while stirring.
  • Add garlic. Sprinkle with flour and cook for 1 minute while stirring.
  • Pour in the milk, then add salt and pepper. Bring to a boil, then simmer for 4 to 5 minutes over low heat while stirring.
  • Just before serving, top the stuffed portobellos with sauce.

Chef's notes

Crazy about leeks portobellos!

We love mushrooms stuffed with shrimp and leeks! This delicious summer dish is easy to prepare thanks to Cultures de chez nous' washed and sliced leeks. Each package contains the equivalent of two sliced leeks, ready to cook right out of the package. These leeks are a real fibre boost (3.5 g per 100 g serving) and can be stored in the refrigerator for 14 days. Add them to your gratins, pasta and hot dips recipes, and go crazy about leek!