Sunday, June 29, 2014

Sundried Tomato and Leek Gremolata with Shrimp Stuffed Mushrooms

These brings me back to Italy for sure. The intense flavor of the sundried tomatoes is a perfect partner to the mild oniony flavor of the leeks in this creative take on the traditional Italian gremolata. Traditional gremolata is a simple yet delicious combination of parsley, lemon zest and garlic. So instead of lemon zest, I am using sundried tomatoes. And I added leeks for an extra punch in flavor and aromatics.

And like I always like to keep things light and healthy, these stuffed mushrooms are steamed. Steaming preserves a lot more of the nutrients as well as the intense flavors of the ingredients. Steaming also keeps the mushrooms juicy for a wonderful bite.

These steamed stuffed mushrooms look elegant enough to serve at restaurants but they are so easy to make that they are also perfect snacks for weeknights. Make them today for your next party and be receive all the wows from your guests!

Ingredients (makes about 32 pieces, serves 8): 
1.       4 cloves garlic
2.       2 cups flat leaf parsley
3.       2 cups leek, washed and drained
4.       1 cup Bella Sun Luci sundried tomatoes marinated in olive oil
5.       2 tablespoon fresh lemon juice
6.       ½ teaspoon ground black pepper
7.       1 lb raw shrimp, peeled and deveined
8.       2 lbs Crimini mushrooms, stems removed
9.       Extra virgin olive oil, drizzle


1.     Blend ingredients 1 to 7 in a food processor until it becomes quite a fine mash. Remove mixture from food processor into a mixing bowl.
2.     Place shrimp in food processor and pulse about 4 or 5 times until shrimp is fine diced but not mushy. Remove shrimp into mixing bowl and mix well with the rest of the ingredients.
3.     Stuff each mushroom generously with the sundried tomato and shrimp filling and place onto a plate or bamboo steamer.
4.     Prepare a steamer and steam stuffed mushrooms for about 20 minutes. Garnish with some extra virgin olive oil and chopped parsley. Serve warm or at room temperature.


No comments: