Korean Sweet & Sour Shrimp Stuffed Portobello (버섯/새우 탕수육)

I made the cut folks! I move on to the 2nd challenge of the Project Food Blog Competition. Thank you so much for all your support and encouragement. I'm truly grateful and blessed to have such an amazing groups of foodie friends and readers! 

The 2nd challenge is to tackle a classic dish from another culture. Shhh, its a secret. You'll get to vote again on the 27th! Stay tuned friends....

Now moving right along with the FOOD! After all this is a food blog...right? Right!

Did you know that this month is National Mushroom Month? Well, I didn't either until recently. So in honor of these delicious fungus, I have decided to create a simple yet delicious dish using Portobello Mushrooms stuffed with lightly marinated shrimp. And let me tell you, this dish is amazing! If you love sweet and sour dishes well this ones for you.

Portobello Mushrooms have zero fat and cholesterol and are super low in calorie count. Rich in potassium, amino acids and vitamin B these guys are packed full of protein which serves as a great replacement for meat.

Printable Recipe

Ingredients

1 Small Package of Baby Organic Portobello Mushrooms, Cleaned and stems removed

10 Medium/Large Shrimp, Chopped

1/4 tsp salt

1/8 tsp Black Pepper

1/4 tsp Garlic Powder

1/2 tsp Sesame Oil

1/4 tsp Soy Sauce

1 Small Onion, Diced

1 Small Green Pepper, Diced

2 Small Carrots, Diced

2 tbsp All purpose flour

2 Eggs, Whisked

1/2-1 Cup Extra Virgin Olive Oil

Sweet and Sour Sauce

1/2 Cup Canned Pineapple Juice

3/4 Cup Canned Pineapples

1/4 Cup Vinegar

3 tbsp Sugar

1 tbsp Soy Sauce

1 tbsp Corn Starch

Directions

1. Prepare the portobellos by gently tapping any dirt and by using a damp paper towel to wipe off the caps. Remove the stems and set aside.

2. Prepare shrimp by chopping them into small pieces. Marinate with salt, black pepper, garlic powder, sesame oil and soy sauce and set aside.

3. Depending on the mushroom size, take the marinated shrimp and form a ball. Then lightly cover with flour and place in the portobellos and gently press into the center of the mushrooms.

4. Chop the green pepper, onion and carrot all the same size. And set aside.

5. Prepare the sweet and sour sauce. In a large pan add the pineapple juice, pineapples, vinegar, sugar and soy sauce and bring to a boil. Add the vegetables and allow to simmer until the onions begin to appear translucent. (At this time heat another pan on medium heat and pour the Extra Virgin Olive Oil  so that you can cook the mushrooms). Add a couple of tablespoon of the sauce into the corn starch, mix well and pour onto the vegetables and allow to thicken. Turn the heat off.

6. Place the mushrooms in the whisked egg and coat. Then place the mushrooms, shrimp side down on the heated pan and cook until slightly browned and then flip over and allow to cook gently moving the pan back and forth for even cooking.

7. Turn the heat back on the sweet and sour vegetable mixture to medium. Take the pan with the mushrooms and pour the entire contents into the sweet and sour sauce and coat evenly and bring to a simmer. Turn off heat.

The dish is ready to be served! Trust me you're going to want to try this recipe. I promise, its THAT good! Enjoy friends.

And stay tuned for my post on the 2nd Challenge of the Project Food Blog Competition. Voting begins this Monday the 27th!