Posted by: gdevi | July 6, 2015

Portobello mushroom with shrimp and tuna

After eating the stuffed portobello mushroom at Bullfrog over the weekend, I decided to make my own. It came out really well. I dispensed with the sauce; instead I made the shrimp and tuna mixture sort of spicy.


4 portobello mushrooms, fresh and washed

2 cans tuna – 6 oz cans

2 cans shrimp – 6 oz cans

2 medium tomatoes

1 medium onion

2 green chilli peppers

1/2 tsp turmeric

1 tsp chopped garlic

1 tsp chopped ginger

one good bunch of dill from your garden or from the store

1 tsp red chilli powder

1 Tbsp worcestershire sauce

2 Tbsp olive oil


Preheat oven to 400 degrees.

Mince the tomatoes, onion and green chillies finely.

Sautee the chopped ginger and garlic in the olive oil in medium heat. When they are sort of translucent, add the tomato-onion mixture, turmeric and red chilli powder and mix everything well. Sautee the whole thing for a couple of minutes until you can smell the spices cooking . Add the tuna and shrimp and worcestershire sauce mix it well into the tomato-onion mixture and let everything cook well until they are all nicely blended and you can tell that they are all cooked. Add the dill and stir once more. Taste for salt and if it needs salt, add salt to taste.

Place the washed and cleaned portobello mushrooms in a cast iron skillet or some sort of heavy bottomed oven-safe pan. Spray some olive oil on the bottom of the skillet first. Then place the mushrooms in the skillet. Spoon the fish mixture on top of the mushrooms to about an inch to two inches thick.

Bake the mushrooms in the skillet in preheated 400 degree oven for about 35-40 mnts.

Eat it with sliced avocado sprinkled with some lime juice, salt and pepper. Totally awesome! stuffedmushrooms


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