Page 96 - Ambrosia Cookbook

SMOKY ELOTES SEAFOOD STUFFED

MUSHROOMS

INGREDIENTS

INGREDIENTS INSTRUCTIONS

2 Tablespoons - ambrosia roasted red Peppers Pureed
2 Tablespoons - sour cream Preheat oven to 350°f.
1/8 Teaspoon - cayenne Pepper 1 1/2 Pounds - cremini Mushrooms
2 Cups - corn Kernels charred or fire roasted 1/4 Cup - Butter Unsalted divided remove stems from mushrooms and dice.
1 Tablespoon - Mayonnaise 1/4 Cup - shallots diced Warm 1/2 of the butter in a medium skillet over
1 Tablespoon - Butter Unsalted Melted 3 Ounces - ambrosia clams drained Minced medium heat. add the mushroom stems and
2 Teaspoons - cilantro chopped 3 Ounces - crabmeat shallot and saute until soft, about 8-10 minutes.
2 Teaspoons - Lime Juice 1/4 Cup - Mayonnaise
1/2 Teaspoon - Garlic Grated 1 1/2 Teaspoon - ambrosia Lemon juice in a medium mixing bowl combine the cooked
1/2 Teaspoon - Kosher salt 1 Teaspoon - espirit de Paris creamy dijon mushroom mix, clams, crabmeat, mayonnaise,
1/4 Teaspoon - cumin Ground Mustard lemon juice, dijon, garlic, salt, and pepper and mix
2 Tablespoons - cotija cheese crumbled 1 Each - Garlic clove Grated thoroughly.
1/4 Teaspoon - ancho chili Powder 1/4 Teaspoon - Kosher salt
As Needed - ambrosia Jalapeno Peppers sliced 1/8 Teaspoon - Black Pepper Place mushroom caps on a sheet tray and fill
1 Teaspoon - chives Minced generously with seafood mix, top with a sprinkle
of panko breadcrumbs, top with additional butter,
INSTRUCTIONS melted.

Bake mushrooms for 25 minutes, then turn oven
to broil to brown the panko crumbs, about 5
minutes.
-combine pureed roasted red peppers, sour cream, and cayenne pepper in a small mixing bowl, set aside.

in a medium mixing bowl, combine charred corn, mayonnaise, butter, cilantro, lime juice, garlic, salt, and
cumin. Mix together thoroughly.

Place elotes in desired serving dish. drizzle roasted red pepper crema over the top then garnish with
cotija cheese, ancho chili powder, and jalapeno slices.