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Recipes
Portobello Mushrooms & Grilled Shrimps on Focaccia
Portobello Mushrooms & Grilled Shrimps on Focaccia
Portobello Mushrooms & Grilled Shrimps on Focaccia
Tired of burgers and hot dogs? Try this Portobello Mushrooms & Grilled Shrimps on Focaccia with Goat Cheese Spread made popular by Roz’s Rice Mill Café in Pawleys Island, South Carolina
Recipe By:
Southern Living Off the Eaten Path
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Serves
4
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Ingredients
2
tablespoons
olive oil, divided
2
teaspoon
hoisin sauce
2
teaspoon
soy sauce
3
garlic
cloves, divided
12
large
raw shrimp, peeled and deveined
1/4
cup
(1 oz.) crumbled goat cheese, softened
2
tablespoons
sour cream
1/4
teaspoon
salt
1/4
teaspoon
freshly ground pepper
2
(4-inch)
portobello caps
1/4
teaspoon
garlic salt
1
(12-oz.)
herbed focaccia loaf, split and toasted
2
cups
fresh baby spinach
Instructions
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.
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