Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are mine, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Valentine's Day is next Saturday!! Can you believe it? Do you have plans yet? My ideal Valentine's Day is hanging out in our jammies watching movies and then enjoying a delicious pan-seared steak with a salad and some good wine. Perfection! I know it sounds kind of boring, but what can I say, I'm a simple girl. With Valentine's Day falling on a Saturday, we just might be able to pull off perfection this year in all of its boring glory!
To make this simple, yet impressive starter, you melt butter in an oven-safe skillet with a teaspoon of garlic. Once the butter is nice and bubbly, add the shrimp and cook them for about three minutes.
When the shrimp are pink, push them to one side of the skillet and dip each mushroom cap into the pan butter. I dip both the top and bottom of the mushroom.
Place each mushroom into the pan, and remove the tails from the shrimp. Curl the shrimp so it fits inside the mushroom cap, and stuff each shrimp into a mushroom.
Spoon some of the pan juices onto each mushroom, and top each with a bit of mozzarella cheese.
Bake until the mushrooms are soft and the cheese is nice and melty.
Tip: When the mushrooms are ready, remove them from the skillet. Season a nice rib-eye and sear it in that same skillet with the butter, garlic, and mushroom juices (I'm partial to a cast iron skillet for pan-seared steaks). Sear it over mid-high heat for about 3 minutes on each side. Let the steak rest for 10 minutes and then slice it against the grain. Depending on the thickness it might need a little more cook time. If that's the case, put it under the broiler for about 30 seconds each side. BEST STEAK EVER!
I paired this meal with Gallo Family Vineyard's Sweet Red Wine. The Gallo Sweet Red is a medium-bodied wine that pairs nicely with the richness of the steak and mushrooms. This wine has a smooth finish and the flavor lingers pleasantly. I also recommend enjoying this Sweet Red Wine in the evening by itself. It is very nice.
Another of my favorite Gallo wines is the Riesling. I was fortunate to be able to try the Riesling at the Food and Wine Conference this past July in Orlando, FL. Gallo unveiled the Riesling the first night of the Food and Wine Conference, and I was an instant fan! The Riesling is a light-bodied, sweet, and versatile white wine. I enjoy it by itself, with my favorite salad, or even a pasta dish. You simply must give it a try!
To see all of the wonderful Gallo wines, please visit their website. To find Gallo wine near you, use this handy store locator.
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Shrimp Stuffed Mushrooms
- 1/4 cup unsalted butter
- 1 teaspoon freshly minced garlic
- salt and pepper to taste
- 6 large shrimp, peeled and deveined
- 6 large white mushroom caps, cleaned and stems removed
- shredded mozzarella cheese
- freshly chopped parsley
- Preheat the oven to 325 degrees F.
- Heat an oven safe skillet over medium heat and melt 1/4 cup butter. Add 1 teaspoon minced garlic and a pinch of salt and pepper. Saute garlic about 30 seconds until aromatic. Add the shrimp and cook until they just turn pink, about 3 minutes.
- Push the shrimp to one side of the skillet and dip each mushroom cap in the pan butter. I dip both the top and bottom of the mushroom. Place each mushroom into the pan, and remove the tails from the shrimp. Curl the shrimp so it fits inside the mushroom cap, and stuff each shrimp into a mushroom. Spoon some of the pan juices onto each mushroom, and top each with a bit of mozzarella cheese. Bake at 325 degrees F for about 10 minutes or until the mushrooms are soft and the cheese is nice and melty. Enjoy!
Prep Time: 10 mins.
Total time: 20 mins.
Tags: Valentine's Day, Appetizer, Starter, Shrimp, Stuffed Mushrooms, Cheese, Wine, Wine Pairing, #SundaySupper
Recipe adapted from allrecipes.com Shrimpcargot
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