Friday, November 28, 2008

Prawn Rockefeller Stuffed Mushrooms

I'm sorry for the delay in blogging recently! It's been a busy couple of months with harvesting the prawns. But, I'm back, and here's a fabulous recipe that Steve loves. Enjoy!

Lauren Farms Prawn Rockefeller Stuffed Mushrooms a' la Steve

Prepare and Roast:
24 large button mushrooms

Sauté in 1 T. Olive Oil
1 lb. prawns, peeled, cut into chunks. Salt and pepper to taste.

Combine; Add:
3 oz. cream cheese, softened

3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced

1/8 teaspoon cayenne pepper (optional)
Salt and pepper to taste

Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated

Preheat oven to 425 degrees.

Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over (draining liquid) and roast 5 minutes more. Remove mushrooms from oven; leave oven on.

Sauté prawns in 1 T. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper and other seasoning if desired; set aside.

Combine cream cheese, mayonnaise, milk, spinach, 3 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper, cayenne pepper if desired, to taste.

Toss crumbs with 3 T. oil, 3 T. Parmesan, salt and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.