Shelly's Recipe

SHRIMP - STUFFED PORTOBELLO MUSHROOMS

Category: Stuffed Mushrooms

4 medium portobello mushrooms (about 1 lb)
2 tbsp butter
1 medium onion, finely chopped (1/2 cup)
4 cloves garlic, minced
8 oz peeled, deveined, and cooked shrimp, chopped
1/2 cup soft bread crumbs
1 egg, slightly beaten
1 tbsp lemon juice
1 tsp snipped fresh tarragon
1 oz Gouda or provolone cheese, shredded
Garnish: Peeled, deveined, and cooked shrimp and fresh parsley sprigs

Preheat oven to 425. Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside.

In a large skillet, melt butter over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly.

Stir in chopped shrimp and next 4 ingredients. Place portobello caps, stem sides up, on a jelly-roll pan. Sprinkle mushrooms with cheese. Divide shrimp mixture among portobello caps.

Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and parsley, if desired. Cut into quarters, if desired. Serves: 4