Jumbo Shrimp-and-Bacon-Stuffed Mushrooms
with Spinach and Seed Blend Salad- Shrimp
- Milk
- Wheat
- Mustard
- Wheat
- Gluten
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Peanuts
- Sulphites
Ingredients: Portobello mushroom • Jumbo shrimp (shrimp) (shrimp, sodium phosphate, salt) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Red wine vinegar • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
1 unit(s)
Cream Cheese
(Contains: Milk)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
4 unit(s)
Portobello Mushroom
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
½ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Pull stems off mushroom caps. Cut stems into 1/4-inch pieces.
- Brush inside and outside of mushroom caps with 2 tbsp (4 tbsp) oil.
- Arrange caps on a parchment-lined baking sheet, top side down. Bake for 10-12 min in the middle of the oven, until fork-tender.
- Meanwhile, cut bacon into 1/4-inch pieces.
- Drain and rinse shrimp, then pat dry with paper towels. Remove and discard shrimp tails. Roughly chop shrimp.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, bacon and chopped mushrooms. Cook for 5 min, stirring occasionally, until bacon is almost crispy.
- Add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink and bacon is crispy.**
- Remove from heat, then stir in cream cheese, Montreal Spice Blend and half the mozzarella. Season with salt and pepper. Stir mixture until well combined.
- When mushroom caps are done roasting, spoon filling mixture into the mushrooms caps, then sprinkle with remaining cheese and half the panko (use all for 4 servings.)
- Roast in the top of the oven for 5-6 min, until cheese melts and panko is golden.
- Meanwhile, rinse and wipe the pan (from step 3) clean.
- Reheat the pan over medium-high.
- When hot, add seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach, then toss to coat.
- Divide stuffed mushrooms and salad between plates.
- Sprinkle seed blend over salad.
