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Portobello Mushrooms and Grilled Shrimp on Focaccia with Goat Cheese Spread

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Try this great alternative to burgers and dogs for your holiday feast. Grilled shrimp and big portobello mushroom caps make this a hearty sandwich, and the goat cheese spread makes it special enough for a summer cookout event. The dish can be found at Roz’s Rice Mill Café in Pawleys Island, South Carolina, one of the many recipes from Southern Living Off The Eaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous

Prep Time: 20 minutes

Cook Time: 12 minutes

Chil: 30 minutes

Total Time: 1 hour, 2 minutes

Yield: Serves 4

Ingredients:

  • 2 Tbsp. olive oil, divided
  • 2 tsp. hoisin sauce
  • 2 tsp. soy sauce
  • 3 garlic cloves, divided
  • 12 large raw shrimp, peeled and deveined
  • 1/4 cup (1 oz.) crumbled goat cheese, softened
  • 2 Tbsp. sour cream
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 (4-inch) portobello caps
  • 1/4 tsp. garlic salt
  • 1 (12-oz.) herbed focaccia loaf, split and toasted
  • 2 cups fresh baby spinach

Preparation:

Preheat grill to 350° to 400° (medium-high) heat. Combine 1 Tbsp. oil, hoisin sauce, soy sauce, and 2 garlic cloves, minced, in a medium bowl. Add shrimp, tossing to coat. Cover and chill 30 minutes. Remove shrimp from marinade, discarding marinade.

Meanwhile, mince remaining garlic clove. Stir together minced garlic, goat cheese, and next 3 ingredients. Set aside.

Brush remaining Tbsp. oil on tops of Portobello caps; sprinkle with garlic salt. Grill caps, covered with grill lid, 4 minutes on each side or until tender; cut into thin slices. Grill shrimp 2 minutes on each side or until done.

Spread reserved goat cheese mixture on cut sides of focaccia. Top bottom half of focaccia with mushroom caps, shrimp, spinach, and bread top. Cut sandwich into 4 wedges.

Makes 4 servings.

Recipe from Southern Living Off The Eaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous
Reprinted with permission.

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