We ate our Father’s Day dinner in stages today. Instead of a real lunch I whipped up a couple appetizers for us to munch on while I was getting the rest of the dinner together.
I made some caramelized onion ‘stuffed’ mushrooms and some garlic lemon shrimp. Simply delicious.
I based the shrimp on another recipe my mom makes with cauliflower, but left out the breadcrumbs that normall get mixed in so it wasn’t quite as heavy. I will definitely be making this again in the future and might experiment with leaving the breadcrumbs in as well.
Garlic Lemon Shrimp
- 1 pound of shrimp, deveined and de-shelled
- 1 lemon
- 1 stick of butter, unsalted
- 4-6 cloves of garlic
- 1/4 cup parsley, chopped
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1.5 tsp. red pepper flakes
So, in order to make traditional stuffed mushrooms more gluten-free friendly, I left the traditional breadcrumb mixture out. Since I was caramelizing some onions as I normally do on a Sunday, I decided to combine them with some mushrooms. These ended up being a tasty snack as well. Caramelizing onions is a lot of work, so unless you are making a batch of onions already, it might be a bit of a hassle to make these, but they would definitely be worth the effort. Oh, I would also recommend slicing the onions fairly thin so that it’s easier to get them in the mushrooms.
Caramelized Onion Mushrooms
- 2 large onions, cut in half, sliced and caramelized (you will have leftover onions)
- 1 package of mushrooms, cleaned and stemmed
- Some kind of melty cheese (I used some parm and jack)