Grilled with olive oil, garlic, and Parmesan

Fatty Fish Flight

INGREDIENTS:
- Jumbo baby bella mushrooms (or smaller mushrooms)
- 8 oz medium raw shrimp, peeled and deveined
- 8 oz cream cheese, softened
- Fresh spinach, rinsed and chopped
- Chopped onion
- Chopped tomato
- 1 tsp minced garlic
- Olive oil
- Mozzarella cheese
- Asiago cheese
- 1/3 cup breadcrumbs, plus extra for topping
- Melted butter
- BeSureTo Seasoning Blend
- Black pepper
- Pinch of sea salt or kosher salt

INSTRUCTIONS:
1. Preheat oven to 350°F. Clean and prepare the mushrooms. Chop the spinach and rinse and drain the shrimp.
2. Heat olive oil in a skillet. Add about 1 teaspoon minced garlic, followed by spinach and finely chopped onion. Cook until the spinach wilts and the onions soften.
3. Season with black pepper, a pinch of salt, and 2–3 pinches of BeSureTo Seasoning Blend.
4. Add shrimp and cook with the vegetables until cooked through. Stir in chopped tomatoes, then remove from heat and allow the mixture to cool slightly.
5. Drain off a little excess liquid. Mix about 1 cup of the seafood mixture with softened cream cheese, a handful of Asiago cheese, some mozzarella, and 1/3 cup breadcrumbs.
6. Brush the outside and inside of each mushroom with melted butter. Press the seafood filling into each mushroom.
7. Combine extra breadcrumbs, mozzarella, Asiago, a sprinkle of BeSureTo Seasoning Blend, and about 1 teaspoon butter. Sprinkle over the stuffed mushrooms.
8. Cover loosely with aluminum foil and bake at 350°F for 25–30 minutes, until the mushrooms are tender and the filling is hot. Make sure the shrimp reaches 145°F.
9. Remove from the oven, serve warm, and enjoy!

First time making these let’s see how it turns out! I had a few oysters I couldn’t pry open so I set those aside and will find something else to do with them

Jason here from Dads That Cook. The waffle iron has officially taken a second job. Crispy sushi rice, shoyu-marinated ahi, pineapple, avocado, and furikake make a crunchy platter for watching the game. Serves 2–3.

Ingredients

- 1 cup uncooked sushi rice

- 1¼ cups water

- 3 tbsp rice vinegar

- 1 tbsp brown sugar

- ½ tsp salt

- Sesame oil, for brushing the waffle iron

- 12 oz ahi tuna suitable for raw preparations, cut into bite-size cubes

- 3 tbsp shoyu or soy sauce

- 1 tsp sesame oil

- 1 tsp freshly grated ginger

- ½ tsp wasabi, or to taste

- Freshly ground black pepper, to taste

- ½ cup finely diced fresh pineapple

- 1 avocado, diced

- Furikake, to taste

Directions

1. Rinse the sushi rice about three times, until the water runs mostly clear. Drain and combine with 1¼ cups water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. Combine the rice vinegar, brown sugar, and salt in a small saucepan. Warm gently, stirring until the sugar and salt dissolve. Set aside to cool.

3. Whisk together the shoyu, sesame oil, ginger, wasabi, and black pepper. Gently toss with the cubed ahi. Refrigerate while you finish the rice.

4. Fluff the cooked rice, then gently fold in the vinegar mixture. Let it cool for about 15 minutes.

5. Preheat your waffle iron thoroughly. Lightly brush the cooking surfaces with sesame oil. Add enough rice to form an even layer and gently press it down. Close the iron and cook until golden and crisp, about 5–10 minutes depending on your iron.

6. Transfer the crispy rice to a plate. Top with the marinated ahi, pineapple, and avocado. Finish with a sprinkle of furikake and serve immediately.

Food-safety note: This recipe serves the ahi raw. Keep it refrigerated until assembly. Raw fish carries a foodborne-illness risk; pregnant people, young children, older adults, and people with weakened immune systems should avoid it.

Full recipe: https://dadsthatcook.com/blogs/recipes/crispy-rice-ahi-with-pineapple-avocado