Shrimp-Stuffed Portobello Mushrooms
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped fresh basil
- 3 large garlic cloves, chopped
- 1/2 teaspoon chopped fresh rosemary
- 6 ounces cooked bay shrimp
- 2/3 cup fresh breadcrumbs made from crustless French bread
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 8 2- to 2 1/2-inch portobello mushrooms, dark gills removed
- Heat oil in heavy large skillet over medium-high heat.
- Add onion, basil, garlic, and rosemary.
- Saute until onion softens, about 5 minutes.
- Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise.
- Season filling to taste with salt and pepper.
- Arrange mushrooms, rounded side down, on oiled baking sheet.
- Mound shrimp filling in mushrooms, pressing filling to compact slightly.
- (Can be made 6 hours ahead.
- Cover and refrigerate.)
- Preheat oven to 350F.
- Bake mushrooms until tender and filling begins to brown, about 35 minutes.
- Serve hot.
olive oil, onion, fresh basil, garlic, fresh rosemary, shrimp, fresh breadcrumbs made, parmesan cheese, mayonnaise, portobello mushrooms
Taken from www.epicurious.com/recipes/food/views/shrimp-stuffed-portobello-mushrooms-104927 (may not work)