Trio of Leftovers

Last night I forgot to take a photo of the stunning stuffed portobello mushroom.
However, I have recreated some elements in miniature in this little trio of leftovers we had for lunch.

In the glass is leftover Chicken Avgolemono soup.

Top right is chunks of shrimp mixed with a herbed cream cheese and mayonnaise mix, on top of a slice of avocado. The original dish was portobello mushrooms with the stem removed, seasoned with salt and pepper, and then baked stem side up (well, where the stem used to be) in a 200 degree oven for 10 minutes. Then the mushrooms were flipped over and baked another 5 minutes. Leave the oven on while you fill the mushrooms.

Into the stem side went enough chunks of cook shrimp to fill it generously. This was covered with a sauce made of equal parts of mayonnaise and herbed Boursin (allow about one tablespoon per person), lemon juice (about half a teaspoon per person), and about a heaped teaspoon of parmesan per person. Mix well. The original recipe included some frozen spinach, but I didn't have any so I left it out. On top of the sauce sprinkle some parmesan as well, then pop the whole lot into the oven for about 5 or 10 minutes till the topping is warmed through. It was delicious!

Bottom right is a leftover portobello mushroom sliced in half lengthways (I had to make one mushroom serve two people so that's how I did it.) I baked it as above. Onto each half I put two thin slices of Brie, put some leftover chicken breast on top of that, and covered it with some leftover grated cheese I found in the fridge. Probably Gruyere.

Now if I hadn't told you they were leftovers, you would never have guessed, right?