Feast of the Seven Fishes Dish 6: Shrimp-Stuffed Portobello Mushrooms
Stuffed mushrooms are often found as an appetizer. By stuffing a portobello mushroom, this dish now becomes a nice entrée. I think you will agree that stuffed mushrooms works for both.
4 medium Portobello mushrooms (about 1 pounds)
2 tablespoons butter
1 medium onion, finely chopped
4 cloves garlic, minced
8 ounces peeled, deveined and cooked shrimp, chopped
1/2 cup seasoned breadcrumbs
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1 tablespoon fresh basil, finely chopped
1 ounce Parmesan cheese, grated
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 arge skillet, melt butter 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, breadcrumbs, egg, lemon juice, and cook 1 to 2 minutes, until shrimp turn opaque.
Place portobello caps, Sten 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. Serve hot.
Good Cooking, Good Eating and Good Living!!!