Yesterday was HubbaHubba and my 7th wedding anniversary. To celebrate the blessing that our marriage is, we had some friends take the girls after church to play while we went out on a date, by ourselves! We took a while trying to decide where we were going to eat. We did have the qualifications that it couldn’t be someplace that we would take the girls at this stage in our lives. We settled on Outback Steakhouse. It was very good and we hope to go back someday (without the children of course.). We then had a quiet afternoon at home before picking the girls up and heading over to church for the presentation on the missions trip to Poland and Czechoslovakia from last month and ice cream social. We get home from that (after getting a container of ice cream foisted off on us) and get the girls ready for bed. After they were down we made ourselves a late evening supper of stuffed portabella mushrooms. Let me say, these were incredible.
First you need to get some of those giant portabella mushrooms. I mean the big ones that are like the size of a saucer if you can (you can do smaller ones and have more that way I suppose or use this as an appetizer). Clean them and place them on a non-stick sprayed baking sheet with the gills facing up.
Take a brick of cream cheese (or half if you are being reasonable and doing just two large ones.) and heat in the microwave until you can stir it with a fork easily. Add about a quarter cup of parmesean cheese to it and mix thoroughly. Spoon into the mushrooms and spread to reach all the edges.
On top of the cream cheese mixture, place about a tablespoon (or more to taste) of pesto. I highly recommend making your own if you can it is easy (pine nuts or walnuts depending on what you can find, basil, garlic olive oil and parmesean cheese. Grind the pine nuts and basil together with the garlic in the food processor, then add the parm. After it is all mixed, drizzle the olive oil in until you get the consistency you like. We never measure our pesto as we fix it by taste and which flavors we want to be stronger, the ratios are totally up to you. If you want it with a bit of spice, add a dash or two of crushed red pepper flakes).
Sprinkle the mushrooms with some grated mozzarella cheese and top with shrimp if you like. I dusted them with more parm and then we roasted them at 400 degrees for about 15 minutes when they were hot all the way through and the cheese had melted and the parm on top had started to turn brown.
If you wanted, you could use crab meat or lobster in place of the shrimp. Or leave the seafood off and try adding some olives (which my husband isn’t fond of), artichokes or spinach. These were big enough for a full meal. If it had been dinner time, a nice side salad would have rounded it out nicely.