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.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
