Portobello Mushrooms Stuffed With Shrimp & Goat Cheese

• 2 large portabella mushrooms
• 1 tablespoon butter
• balsamic vinegar, to brush the mushrooms with
• 1 green onion, finely chopped (both green and white part)
• 2 garlic cloves, minced
• 2 small tomatoes, small dice
• salt & pepper
• 3 -4 tablespoons soft goat cheese
• 1/2 cup breadcrumbs
• 8 large shrimp, with shells and veins removed

1. Preheat over to 400 degrees.
2. Clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. Then use a paper towel to brush off any dirt from the cap. Place them on a cookie sheet upside down, and brush them with balsamic vinegar.
3. In a large non-stick fry pan, cook the shrimps (about 2 mins each side). Remove from the pan, cover, and set aside.
4. In the same pan, melt the butter and add the garlic and onion. Saute on high for about a minute to let the flavours sweat out slightly. Add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. Add the salt & pepper and turn the temp down to medium. Continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
5. Add the goat cheese and stir continuously until the cheese is melted inches You should end up with a thick/creamy-type "sauce". Remove from heat.
6. Stuff the mushrooms with the sauce. Sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
7. Bake in the oven for about 15-20 mins (to allow everything to heat through).
8. enjoy!

portabella mushrooms, butter, balsamic vinegar, green onion, garlic, tomatoes, salt, breadcrumbs, shrimp

Taken from www.food.com/recipe/portobello-mushrooms-stuffed-with-shrimp-goat-cheese-438291 (may not work)