Black Pearl Medley and Seafood Stuffed Portobellas

Ingredients

• 2 pounds Indian Harvest Black Pearl Medley
• 1 4 ounce package Indian Harvest Achiote Seasoning
• 50 Portobello mushroom caps
• 1/2 cup olive cil
• 2 pounds shrimp (any size will work)
• 2 pounds bay scallops
• 2 cups grated Parmesan
• 1/2 cup fresh lemon juice
• 4 tablespoons fresh chopped thyme
• 2 tablespoons fresh minced garlic
• 4 ounces butter
• fresh parsley, chopped (for garnish)
• salt and pepper (to taste)

Directions

Cook Black Pearl Medley with Achiote Seasoning according to package directions and cool immediately. Clean shrimp and cut into 1/2'' pieces if desired. Remove any stems from portobellos and chop into small to medium pieces and reserve. Melt butter in pan, add garlic and saute for about 30 seconds while stirring. Add shrimp, scallops, portobello stem pieces and saute until seafood is opaque. Remove seafood and portobello stems from pan and add to chilled Black Pearl Medley immediately (discard any excess liquid). Add parmesan (reserve 1/2 cup for garnish), lemon juice, fresh thyme and mix well. Brush portobello caps with olive oil and season with salt and pepper to taste. Place caps (topside up) on baking sheet and bake at 350 degrees for about 10 minutes and remove from oven. Scoop 1/3 cup rice mixture into each cap and sprinkle with parmesan cheese before baking in oven at 350 degrees for additional 15 minutes or until hot. Serve with fresh lemon.