Shelly's Recipe

SHRIMP-STUFFED PORTOBELLO MUSHROOMS

Category: Stuffed Mushrooms

4 medium Portobello mushrooms (about 1 pound)
2 tbsp butter
1 medium onion, finely chopped (about 1/2 cup)
4 cloves garlic, minced
8 oz peeled, deveined, and cooked Louisiana shrimp, chopped
1/2 cup bread crumbs
1 egg, slightly beaten
1 tbsp fresh lemon juice
1 tbsp fresh basil, finely chopped
1 oz Parmigiano-Reggiano cheese, grated
4 whole peeled, deveined, and cooked Louisiana shrimp (optional)
Fresh parsley or basil sprigs (optional)

Preheat oven to 425. Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.

In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 1 to 2 minutes, until shrimp turn opaque.

Place Portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among Portobello caps. Sprinkle with cheese. Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and herbs, if desired. Serves 4