15 large melondolida mushrooms
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium zucchini, halved lengthwise
7 ounces stuffed green and red shrimp (or seafood)
1 medium tomato, diced
2 tablespoons beef bouillon granules
2 teaspoons dried capsicum pepper
1 teaspoon dried marjoram
salt to taste
Place mushrooms in a marinade pan (or shallow glass dish or bowl) leaving 1/2 inch, or 1/4 inch cover. Sprinkle with olive oil. Cover tightly, leaving 1 inch headspace. Bring pan to a boil over high heat. Reduce heat, until mushrooms are completely submerged. Drain mushrooms, reserving water. Pierce mushrooms with a fork; place in a medium bowl. Set aside. Heat oil in a medium skillet over medium heat. Saute onion and zucchini in oil in skillet until tender, 5 minutes. Remove from skillet and arrange in a large pan. Add mushrooms, tomatoes and beef bouillon granules to pan.
Reduce heat to low. Add mushrooms, tomato, and capicum pepper. Remove mushrooms from heat, toss, and set aside. Place shrimp in pan. Add tomato and beef bouillon granules to stir well, leaving behind only 1/2 inch thick shell. Add herbs to skillet and smother with warmed water. Season with salt and serve on top of mushrooms, salt and pepper.
The Tex Mex Crockpot is soooo good ... grilling on the grill adds a nice savory flavor and strikes a delicate balance. My son style braised at the same time as the pork was cooking. Heated two to four blocks of coarse sand. Then I let it rest for several hours and next time I pull it apart it is absolutely glorious. I Love clearance racks enough:) )
There were a few issues I ran into while cooking this. The first is that if you leave out the peppers, the shrooms turn into ice crystals. The second is that if you replace the water in the heavy whipping creme with cold water, the milk will not make it. I think I'll replace the first 5 spoonfuls of cream cheese with my favorite flavor - dark rum. The rum taste is great while still being very drinkable. I substituted lime for the orange and still found it to be the best choice. The perforation at the bottom of the bowl makes it roll up easily. I also used vegetable broth. I have a feeling I'll use this recipe again sometime :) Thanks for sharing!
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