Today is The Hubster’s birthday! Please wish him a happy one in the comments below! In commemoration of this awesome day, I want to share with you this delicious recipe which proves what a talented and amazing man I married.
Have you checked out Hubster’s Corner under our recipe index? If you haven’t, you should. The recipes listed there are the ones that my talented hubby has concocted, as well as recipes that only he can eat (due to my food allergies and sensitivities). You can easily find such favorites as Paleo Roasted Pineapple and The Hubster’s Special Occasion Eggs Benedict. If you haven’t tried the Egg’s Benny, you should. Oh my goodness, it is heaven on a plate.
Some of you may know, and some may not know, that my husband is a massage therapist who specializes in more (medically) therapeutic massages. He is amazingly talented, and his clients definitely appreciate the reduction of pain in their every day lives. One of his clients found out about our diet change, and brings him these gigantic portobello mushroom caps every time they have a session. These babies are huge; just look at the picture!
We could have used them for the Egg’s Benedict, but The Hubster had a different idea in mind. He wanted to stuff them with shrimp, except this would be paleo-style, which meant no cheese, and he wanted it to be allergy friendly for me. I’m incredibly lucky that my husband thinks about my diet when it comes to cooking food, and I was more than happy to assist with putting this together! I was the sous-chef; my job was to clean these beauties out while the Hubster put together all of the ingredients. Everything smelled delicious, and man, I couldn’t wait to try them. This recipe did not disappoint. The meatiness of the portobello mushroom doesn’t overwhelm the shrimp, and all the flavors come together perfectly.
I was just as impressed with this recipe as I was with The Hubster’s Eggs Benny. He did good.
- 12 oz. Raw Shrimp
- 1/2 cup Water
- 1/2 cup Apple Cider Vinegar
- 1 TBSP Olive Oil
- 1 cup chopped Onion
- 1/2 cup chopped fresh Basil
- 3 large garlic cloves, chopped
- 1/2 tsp. dried Rosemary
- 2/3 cup unsweetened banana chips, crumbled in the food processor
- 1/4 cup of our Aioli recipe
- 2 Portobello caps measuring 6 1/2 inch in diameter
- 1/8 tsp. of Salt
- Fresh Ground Pepper
- 12 oz. Partially Cooked Shrimp (See above)
- Peel your raw shrimp
- Bring 1/2 cup of water and 1/2 cup of vinegar to boil.
- Put peeled shrimp into the boiling mixture for about a minute.
- Drain into a collander, then run the shrimp under cold water until the shrimp are cold.
- Chop into bite-sized pieces to stuff the portobello mushroom caps.
- Preheat oven 350 F.
- Rise dirt off of Portobello Mushroom caps, dry, and remove the gills inside.
- Heat 1 TBSP Olive Oil in a large skillet. Add chopped onions, basil, garlic, and dried rosemary. Sauté until the the onion softens, about 5 minutes.
- Transfer to a medium bowl. Mix in shrimp, crumbled unsweetened banana chips, salt, and 1/4 cup of Aioli.
- Line baking sheet with aluminum foil and spray with olive oil.
- Arrange mushroom caps, round side down, on aluminum foil. Scoop shrimp filling into mushroom caps and press down with spoon to compact. You want to stuff all of the ingredients into the caps!
- Top with fresh ground pepper.
- Bake mushrooms for 30-35 minutes, until filling begins to brown.
- Remove from oven. Nosh and nom!
If you have stems leftover from the mushrooms, cut them up into small pieces, and mix in with the stuffing. Yum!
You can even use this recipe to make smaller, appetizer sizes.
© Julie Marie Pierpont and Death Defying Diet 2013-Present