SIMPLY IRRESISTIBLE SMOKY GRILLED VEGGIESSoaked wood chips4 ears of sweet corn, shucked1 of each color…
BALSAMIC GLAZED PORTABELLA MUSHROOM CAPS STUFFED WITH CRAWFISH
4 large portabella mushroom caps, stem and gills removed
1 large tomato, thickly sliced
1 large green bell pepper, sliced into rings
1 bottle Balsamic Vinaigrette (can be store bought or homemade)
Extra virgin olive oil
Sea salt, black pepper, garlic powder
2 c. peeled boiled crawfish or fresh crawfish (which need to be sautéed)
Freshly grated cheese of your choice like parmesan, Swiss, Monterey Jack, etc., optional
- Place foil on bottom of baking sheet and spray with PAM.
- Take the cleaned mushroom caps and place on baking sheet.
- Drizzle with olive oil and season with salt, pepper and garlic powder (on all sides of caps).
- Place a thick slice of tomato into the belly of the mushroom cap and top with the bell pepper ring.
- Season with more salt, pepper and garlic powder.
- Drizzle with more olive oil.
- Drizzle with the balsamic vinaigrette.
- Place the baking sheet in a 350 oven.
- Bake until the mushroom cap starts to brown on the edges.
- Meanwhile, take your crawfish tails (I had some leftover from a crawfish boil. If you do not have any, take about ½ lb. of fresh crawfish tails and saute in a pan until almost cooked, about 2-3 minutes. Be sure to season crawfish if they are fresh. The boiled ones will already be seasoned.
- When the mushroom caps are almost done, remove pan from oven and place a scoop of crawfish on top of each cap. If you have extra, just place around on the baking sheet.
- Drizzle with more balsamic vinaigrette.
- Place back in oven and cook another 5-6 minutes. If you choose to put cheese, also put at this time so that it can melt.
*You can also substitute shrimp or crabmeat or even left over ground meat, like taco meat, etc. You can also add other veggies like onions, beans, corn, broccoli, etc.