Spicy Prawn Stuffed Mushrooms

I love mushrooms and I love prawns so this was going to be an easy pairing from my point of view... 

We have been experimenting with stuffed mushrooms regularly and have done the usual, pancetta with roquefort, stilton etc...but we had some prawns and mushrooms that needed using.

This is a really quick and easy dish and just requires having all the ingredients to hand and again you can substitute elements and it won't make the world of difference (apart from the mushrooms and prawns that is)

The ingredients

• 4 Flat open Chestnut Mushrooms
• 1 shallot finely chopped
• 1 clove of garlic crushed and chopped
• 100g of finely chopped closed cap chestnut mushrooms
• 2 tablespoons of medium sherry
• 1 teaspoon of tomato purée
• 50ml of stock (I still had the pork stock I made a few days ago)
• 100g of fresh uncooked prawns
• 3 pieces of sliced white bread (blended into breadcrumbs and thoroughly dried)
• 1/2 cup of finely grated Parmesan cheese
• 2 heaped tablespoons chopped Tarragon
• 2 tablespoons of olive oil
• Sprinkling of Cayenne Pepper (to taste)
• Sprinkling of Paprika

Stage One

Chopped the shallot, garlic and mushrooms in enough oil to be able to cook them through and then add the stock and tomato purée then reduce until virtually no liquid is left .  Add the sherry and cook off the alcohol, add the paprika and cayenne pepper and check the seasoning.

Stage Two

While stage one is happening, chop the prawns into small pieces, keeping back 4 prawns hole and finely chop the Tarragon. Put the breadcrumbs in the oven and dry them out so they are very crispy.

Stage Three

Once the liquid has boiled off add the prawn and tarragon to the mixture and cook until pink, remove the 4 hole prawns and then add the breadcrumbs and the parmesan and mix through.

Stage Four

Add the mixture to the 4 large mushrooms and cover in oil and place in the oven with the grill on and keep an eye on it.  They shouldn't take more than 10 minutes at 180ish.  Once the mushrooms start to wilt you are good to go.  Don't let them cook too much as they start to release too much liquid and you will start to loose the crunchiness of the breadcrumbs.

Garnish and serve...