Shrimp-Stuffed Portobello Mushrooms

Courtesy Louisiana Cookin'

Rich, meaty Portobello mushrooms are delicious all by themselves, but a seafood stuffing takes them to another level—with a definite Louisiana touch.

30 Minutes Servings: 4

4 medium Portobello mushrooms (about 1 pound) 2 tablespoons butter or margarine 1 medium onion, finely chopped (about 1/2 cup) 4 cloves garlic, minced 8 ounces peeled, deveined, and cookedLouisiana shrimp, chopped 1/2 cup bread crumbs 1 egg, slightly beaten 1 tablespoon fresh lemon juice 1 tablespoon fresh basil, finely chopped 1 ounce Parmigiano-Reggiano cheese, grated 4 to 8 whole peeled, deveined, and cooked Louisiana shrimp, (21–25 count) fresh parsley or basil sprigs (optional)


Preheat oven to 425ºF. 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.

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