Shelly's Recipe

SHRIMP-STUFFED PORTOBELLO MUSHROOMS

Category: Stuffed Mushrooms

Mushrooms and Shrimp Filling
2 medium portobello mushroom caps (3-4 inches in diameter)
3 ounces shelled, deveined, cooked shrimp, chopped
2 tbsp (1/2 ounce) grated fresh Parmesan cheese
1 lemon, zested
1 tsp snipped fresh parsley
3 tbsp chive and onion cream cheese spread
1/4 tsp Dijon mustard
1/2 small garlic clove, pressed

Crumb Topping
2 tsp butter or margarine
1/2 small garlic clove, pressed
1 1/2 tbsp unseasoned dry bread crumbs

Preheat oven to 400 degrees. For mushrooms, place mushrooms, gill sides up, in a 9 inch square baking pan

For shrimp filling: combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.

For crumb topping, place butter and garlic; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm. Yield: 2 servings