Surf And Turf Stuffed Mushrooms Recipes

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SURF 'N EARTH



Surf 'N Earth image

Provided by Food Network Kitchen

Time 1h15m

Yield 16 mushrooms

Number Of Ingredients 14

3 cloves garlic
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
Finely grated zest and juice of 1 lemon
1 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper
16 large cremini mushrooms, stems removed
2 tablespoons extra-virgin olive oil
Kosher salt
1 shallot, minced
8 ounces lump crabmeat, picked over
1/4 cup dry white wine
Freshly ground pepper
1/4 cup panko (Japanese breadcrumbs)
Lemon wedges, for serving

Steps:

  • Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
  • Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
  • Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.

SURF AND TURF WITH WARM MUSHROOM SALAD



Surf and Turf with Warm Mushroom Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 20

2 live lobsters (1 1/2 pounds each)
2 tablespoons sunflower oil
Kosher salt and freshly ground black pepper
Half a lemon
Sunflower oil, for coating the pan
Two 4-ounce filet mignons
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 sprigs fresh thyme
Half a zucchini, diced
3/4 cup small cauliflower florets
1/2 cup button mushrooms, sliced
1 Roma tomato, diced
1/2 cup spinach, stems removed
1 cup dry white wine
3 tablespoons unsalted butter
2 teaspoons minced fresh chives
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • For the lobster: Bring a medium pot of water to a boil. Heat an outdoor grill over high heat.
  • Kill a lobster by splitting the head in half with a large chef's knife. Then split the lobster in half down the middle. Repeat with the other lobster.
  • Snap the claws off from both lobsters and boil for 5 minutes. Remove and submerge in ice water to stop the cooking. Careful to keep whole, crack the claws and remove from the shell.
  • Use half of the sunflower oil to brush the meat of each lobster tail half, sprinkle with salt and pepper and grill, flesh-side down, moving as needed, until well-marked and the meat is firm and cooked through, about 4 minutes. Let rest for a minute, pull the meat from the shell so its loose and easy to eat out of the shell, squeeze with lemon juice and keep warm. Meanwhile, brush the claws with the remaining oil and sprinkle with salt and pepper. Grill, until just marked and warmed through, about 1 minute per side. Keep warm.
  • For the steak and warm mushroom salad: Coat a medium cast-iron skillet with sunflower oil and heat over medium-high. Sprinkle the filet mignons generously with salt and pepper. Sear the steaks until nicely browned, about 3 minutes. Turn the steaks over and add the butter and thyme. Baste the steaks with the butter (to infuse flavor into the steak) and cook until medium-rare, about 3 minutes more. Remove the steak from skillet and allow to rest. Turn the heat down to medium. Add the zucchini, cauliflower and mushrooms and cook, stirring gently, until just about tender, about 3 minutes. Add the tomatoes and spinach and stir gently until the spinach is just wilted. Season with salt and pepper.
  • Meanwhile, for the lobster sauce: Pour the wine into a small skillet and bring to a simmer over medium-high heat and reduce by about half, remove from the heat and whisk in the butter, a tablespoon at a time, until the sauce is combined and emulsified. Stir in the chives, parsley and thyme. Season with salt and pepper.
  • Divide the steak and mushroom salad between 2 plates. Add 2 lobster tails halves and claws to each plate and top the lobster with the sauce.

THE BEST SEAFOOD STUFFED MUSHROOMS



The Best Seafood Stuffed Mushrooms image

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

SURF & TURF



Surf & Turf image

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2 garlic cloves, minced
2 teaspoons plus 2 tablespoons olive oil, divided
1/4 cup minced fresh parsley
3 tablespoons chopped green onions
2 tablespoons minced fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup butter, softened
1 cup soft bread crumbs
1/4 cup butter, melted
4 lobster tails (8 to 10 ounces each)
4 beef tenderloin steaks (4 ounces each)
4 teaspoons coarsely ground pepper

Steps:

  • In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.

SURF AND TURF FOR TWO



Surf and Turf for Two image

This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.

Provided by Staci

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
⅛ teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

Steps:

  • Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
  • Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
  • Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS



Five-Ingredient Grilled Shrimp-Stuffed Mushrooms image

Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.

Provided by Michelle Dudash

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 portobello mushroom
2 scallions, white and green parts
1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
Freshly ground black pepper
Salt
2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
Lemon wedges for serving

Steps:

  • Preheat grill to medium, about 350 to 400 degrees F.
  • Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
  • Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
  • Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
  • Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES



Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons olive oil
Four 6-ounce beef fillets, center cut
Salt and freshly ground black pepper
3 tablespoons unsalted butter
3 cups sliced wild mushrooms
2 tablespoons minced shallot
2 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1 cup Beef Reduction, recipe follows
1 bunch asparagus, peeled and cut on the bias in 1-inch pieces, blanched
2 tablespoons minced fresh Italian parsley
Lobster Mashed Potatoes, for serving, recipe follows
Olive oil
1 1/2 pounds beef shank pieces
2 large carrots, peeled and coarsely chopped
1 large onion, coarsely chopped
1 cup red wine
4 cups low-salt beef broth
3 large fresh thyme sprigs
One 1 1/4-pound lobster tail
Salt
3/4 cup whole milk
4 tablespoons unsalted butter
1 pound russet potatoes, peeled and cut into 2-inch pieces

Steps:

  • Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
  • Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
  • Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.

SURF AND TURF STUFFED MUSHROOMS



Surf and Turf Stuffed Mushrooms image

Crab meat from the sea plus spinach and mushrooms from the land combine with four cheeses to make these delicious mushrooms. Use 10-12 large mushrooms for a meal or 20-24 small ones as appetizers.

Provided by BearsFanJeff

Categories     Crab

Time 45m

Yield 10-12 mushrooms

Number Of Ingredients 11

10 -12 large mixed mushrooms
10 ounces frozen chopped spinach
1/2 cup red onion, finely diced
2 teaspoons garlic powder
2 tablespoons olive oil
4 ounces cream cheese, softened
3 ounces cheddar cheese spread
2 -4 ounces feta cheese
1/4 cup grated parmesan cheese
3 tablespoons breadcrumbs
1 lb imitation crabmeat

Steps:

  • Remove stems from mushrooms. Scoop out insides to form a shell.
  • Thaw and drain spinach.
  • In a medium bowl, mix spinach, red onions, garlic powder and olive oil.
  • Add all four cheeses and bread crumbs. Mix until thoroughly combined.
  • Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.
  • Spoon into mushrooms and mound generously on top.
  • Bake on a cookie sheet at 350 degrees for 20-25 minutes.
  • Serve and enjoy!

GRANDMA'S OYSTER MUSHROOM PO BOY



Grandma's Oyster Mushroom Po Boy image

Provided by Food Network

Categories     main-dish

Time 8h45m

Yield 5 servings

Number Of Ingredients 32

1 jalapeño
2 teaspoons vegetable oil
1 teaspoon red pepper flakes
1 1/4 cups unsweetened soy milk
1/4 cup tapioca flour
4 teaspoons kappa carrageenan
1 1/4 teaspoons salt
2/3 cup refined coconut oil
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
2 tablespoons nutritional yeast
1/2 cup unsweetened soy milk
1 tablespoon lemon juice
2 teaspoons agave
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon apple cider vinegar
2 cups vegetable oil
1 tablespoon horseradish
1 tablespoon vegan Worcestershire
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 tablespoons chipotle peppers
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup panko
5 pounds oyster mushrooms
2 cups unsweetened soy milk
3 cups vegetable oil
5 buns
Pickles, for serving
1 head red cabbage, shredded

Steps:

  • For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat.
  • Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken.
  • Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours.
  • For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens.
  • For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl.
  • For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl.
  • For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture.
  • Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
  • Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side.
  • Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns.
  • Put a pan on a burner on medium-low heat.
  • Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown.
  • Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.

SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE



Surf and Turf: Scallops and Filet Mignon in Mushroom Cream Sauce image

Here's a perfect date-night surf-and-turf menu you can cook together. We like scallops for the "surf" element instead of the usual lobster; they're a cinch to cook up if you use a hot pan with very little fat. We add well-seasoned steaks given a fast sear for juiciness and topped with a versatile, savory mushroom sauce. Asparagus makes the perfect quick-and-elegant side.

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 26

Two 8-ounce filet mignons, about 1 inch thick
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil or canola oil
2 cloves garlic, unpeeled and smashed
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 tablespoons unsalted butter
2 tablespoons unsalted butter
2 1/2 cups cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1 clove garlic, unpeeled
1/4 cup dry white wine
1/4 cup chicken broth
3/4 cup heavy cream
1 teaspoon fresh thyme leaves
2 teaspoons olive oil
1 pound asparagus, ends trimmed
1 clove garlic, unpeeled
1 lemon
Kosher salt and freshly ground black pepper
1/4 cup rice flour or all-purpose flour
8 to 10 dry sea scallops (see Cook's Note)
Kosher salt and freshly ground black pepper
2 teaspoons canola oil

Steps:

  • For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
  • Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
  • Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
  • Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
  • For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
  • Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
  • For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
  • Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
  • For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
  • Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
  • To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.

GARLIC-STUFFED MUSHROOMS



Garlic-Stuffed Mushrooms image

Make and share this Garlic-Stuffed Mushrooms recipe from Food.com.

Provided by Just Cher

Categories     Cheese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

12 medium mushrooms
3 tablespoons unsalted butter
2 scallions, Sliced
1 1/2 tablespoons pecans, Coarsely Ground
1 1/2 tablespoons fresh parmesan cheese (Grate the Fresh Parmesan Cheese for this recipe.)
1 1/2 tablespoons breadcrumbs
1/4 cup garlic bechamel
salt (To Taste)
white pepper, Freshly Ground
cayenne pepper
4 tablespoons unsalted butter
4 tablespoons unbleached all-purpose flour

Steps:

  • Preheat oven to 450 degrees F.
  • Clean the mushrooms.
  • Remove the stems and reserve.
  • Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
  • Drain well, blot with paper towels, and set aside until needed.
  • If the tip of the stems seem woody, trim them away.
  • Chop stems coarsely.
  • Melt 2 T of the butter in a skillet.
  • Toss the chopped mushrooms stems and scallions.
  • Saute until tender and most of the mushroom juices have evaporated.
  • Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
  • Stir until the butter is melted and absorbed.
  • Stir in the garlic bechamel.
  • Add salt and freshly ground pepper to taste.
  • Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  • Sprinkle each with some cayenne pepper.
  • Put stuffed mushrooms in a lightly oiled, shallow baking dish.
  • Bake for 10 minutes or until heated through.
  • Serve at once.
  • GARLIC BECHAMEL:
  • 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
  • 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
  • Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
  • Whisk in the scalded milk.
  • Bring to a boil.
  • Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
  • Add salt and pepper and whisk in the garlic puree.
  • Remove from the heat.
  • Beat the egg in a bowl.
  • Beat some of the sauce into the egg.
  • Next beat the egg mixture back into the garlic sauce.
  • Taste and correct seasonings.
  • Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
  • Thin with milk before using if necessary.

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP



Button Mushrooms Stuffed with Crab and Shrimp image

Adapted after many attempts at making the perfect seafood-stuffed mushroom. My boyfriend absolutely adores the filling and I can't blame him-delicious!

Provided by Kittie Wilkinson

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h20m

Yield 15

Number Of Ingredients 18

30 large button mushrooms
½ teaspoon olive oil
½ teaspoon butter
½ medium white onion, finely diced
⅓ cup minced celery
⅓ cup minced red bell pepper
1 tablespoon dry white wine
1 ⅓ teaspoons seafood seasoning (such as Old Bay®), divided
1 ⅓ teaspoons dried dill weed, divided
1 (6 ounce) can crabmeat
2 ounces cooked salad shrimp
½ cup oyster crackers, crushed
2 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon dry white wine
1 teaspoon lemon juice
¼ cup shredded sharp Cheddar cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
  • Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
  • Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
  • Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
  • Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
  • Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
  • Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

Nutrition Facts : Calories 73.8 calories, Carbohydrate 4.5 g, Cholesterol 20.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 189 mg, Sugar 1.3 g

LAND AND SEA WHITE MEAT VERSION OF SURF AND TURF



Land and Sea White Meat Version of Surf and Turf image

I just had to put together a Fabulous dinner using All 15 INGREDIENTS for this RSC contest! You've got Potato Crusted Fish with Spinach & Mushroom Stuffed Chicken a nice helping of Apricot Salsa and a garnish with Phyllo Straws.

Provided by Rita1652

Categories     Tilapia

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 46

1 cup dice apricot
1 cup diced nectarine
1/2 cup diced red pepper
1 jalapeno, minced
1 garlic clove, minced
1 tablespoon plump raisins
1 1/2 ounces minced onions
3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped
1 teaspoon crushed coriander
1 teaspoon dried basil or 3 fresh basil leaves, chopped
1 fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cracked pepper
1/2 teaspoon coriander seed
4 tablespoons cashews
1/2 teaspoon dried basil
1/2 teaspoon coriander seed
1/2 teaspoon garlic salt
1/8 teaspoon curry powder
6 phyllo pastry sheets, defrosted (14x18)
1 large egg white
2 tablespoons olive oil
1 tablespoon melted butter
2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, separated
3 ounces portabella mushrooms, sliced
4 ounces diced onions
2 -4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 cup powdered milk
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 lb tilapia fillet, washed and dried (2-4 filets)
1 small egg, lightly beaten
1 large red potatoes, sliced into 1/8 inch rounds so you can almost see through them
2 -3 teaspoons butter, to cover bottom of pan
2 -3 teaspoons olive oil, to cover bottom of pan

Steps:

  • For Salsa-.
  • Mix all ingredients and chill till ready to serve.
  • For Garnish-.
  • Preheat oven to 400°.
  • Pan roast cashews and coriander seed just to release aroma, cool and crush.
  • Place in bowl with basil, and garlic salt.
  • Whisk oil, butter and egg white together set aside.
  • Lay one phyllo sheet short side toward you.
  • Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
  • Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
  • Roll sheet into a straw shape.
  • Place on a parchment lined cookie sheet pan.
  • Brush straws with oil and sprinkle with coarse salt.
  • Slice in half on a slight angle.
  • Repeat with remaining sheets.
  • Bake for 8 minutes till golden brown.
  • For Chicken-.
  • Lower oven to 350°F.
  • Heat 1 tablespoon oil and sauté mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated.
  • Season with thyme, rosemary, salt,& pepper and let cool.
  • Place chicken between plastic wrap and pound thin.
  • Season both sides of breast with salt and pepper.
  • Add egg to stuffing and place half the stuffing in each breast.
  • Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
  • Dredge each of the chicken breast with the flour.
  • Heat butter and oil in a pan.
  • Brown chicken on all sides 5-10 minutes.
  • Place into hot oven for 15 minutes.
  • Rest 5 minutes the remove string and slice in half.
  • For Fish-.
  • Mix basil, paprika, garlic salt, pepper and rub into filets.
  • Brush fish with egg then place 6 slices of potato to cover fish.
  • Heat oil and butter in pan.
  • Gentle place potato side down in hot pan and do not move.
  • Place on top side six more slices of potato.
  • Cook till you see the edges are browning and the filets move easily about 4-5 minutes.
  • Ever so carefully flip fish away from you.
  • Trying to keep the potatoes in place.
  • Fry for 4 more minutes.
  • Drain on paper towel.
  • Season with salt and pepper.
  • To Assemble-.
  • Plate 1/2 chicken breast sliced side showing.
  • Lay along side the crispy filet (1/2 filet if large one whole filet if small).
  • Mound salsa between the fish and chicken.
  • Garnish with 3 phyllo straws.

Nutrition Facts : Calories 995.5, Fat 51.9, SaturatedFat 15.5, Cholesterol 285.8, Sodium 655.4, Carbohydrate 58, Fiber 5.9, Sugar 14.8, Protein 72.7

SURF AND TURF SALAD



Surf and Turf Salad image

I came up with this recipe as a healthy way to have surf and turf. It has everything you love about surf and turf in a nutritious and filling salad.

Provided by katdi

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

8 ounces round steaks, marinated
4 ounces imitation crabmeat
1 carrot, cut in rounds
1/2 small red onion, diced
1/3 cucumber, sliced thinly
1/2 medium red pepper, diced
8 button mushrooms, sliced
5 cups green leaf lettuce, washed, torn and dried
5 -6 pickled banana pepper rings, chopped (optional)
2 tablespoons lime juice
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
3 drops hot sauce (I use Franks)
3 -5 dashes garlic salt
1 tablespoon Worcestershire sauce
1/2 cup motts Clamato juice (or you can use tomato)
salt and pepper

Steps:

  • Mix all marinade ingredients together in dish you will be marinating steak inches Make sure you taste before adding raw steak and season to your liking.Marinade steak at least four hours.
  • Broil steak 3-4 inches from element for 6-8 minutes per side or until desired doneness. While steak is cooking combine all your vegetables and imitation crab in a big bowl.
  • Remove from oven and let rest 5 minutes. Cut steak on diaganol into this strips. Arrange on top of salad.
  • Top with your favourite fat free salad dressing. I use Kraft fat free Ranch.

Nutrition Facts : Calories 324.4, Fat 6.1, SaturatedFat 1.8, Cholesterol 76.5, Sodium 971, Carbohydrate 31.6, Fiber 5.2, Sugar 9.9, Protein 38.2

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