15 large melondolida mushrooms
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium zucchini, halved lengthwise
7 ounces stuffed green and red shrimp (or seafood)
1 medium tomato, diced
2 tablespoons beef bouillon granules
2 teaspoons dried capsicum pepper
1 teaspoon dried marjoram
salt to taste
Place mushrooms in a marinade pan (or shallow glass dish or bowl) leaving 1/2 inch, or 1/4 inch cover. Sprinkle with olive oil. Cover tightly, leaving 1 inch headspace. Bring pan to a boil over high heat. Reduce heat, until mushrooms are completely submerged. Drain mushrooms, reserving water. Pierce mushrooms with a fork; place in a medium bowl. Set aside. Heat oil in a medium skillet over medium heat. Saute onion and zucchini in oil in skillet until tender, 5 minutes. Remove from skillet and arrange in a large pan. Add mushrooms, tomatoes and beef bouillon granules to pan.
Reduce heat to low. Add mushrooms, tomato, and capicum pepper. Remove mushrooms from heat, toss, and set aside. Place shrimp in pan. Add tomato and beef bouillon granules to stir well, leaving behind only 1/2 inch thick shell. Add herbs to skillet and smother with warmed water. Season with salt and serve on top of mushrooms, salt and pepper.