Shrimp Stuffed Portabellas

We have these stuffed portabella mushrooms as a main dish, but the smaller crimini variety can be substituted and served as an appetizer. Preferably, don’t use the “white” mushrooms as they are limited in the earthy taste of the dish.

INGREDIENTS:

4 medium Portabella mushrooms 3” diam.
½ to 1 cup shrimp (cooked)
1 medium shallot
1 clove garlic
1 Tbsp olive oil
2/3 cup soft bread crumbs
1/3 cup fresh parsley
3 Tbsp sherry
2 tsp fresh basil
1/4 tsp pepper

PREPARATION:

Rinse mushrooms, pat dry. Remove stems the mushrooms. Wash and peel the shrimp, removing the vein and tail. Chop the shrimp (med-course). Peel and chop the shallot. Peel and mince the garlic. Chop the mushroom stems and save about 2/3 cup for the filling. Remember – try to be somewhat consistent in size when chopping the filling ingredients. Wash the basil and parsley shake off the water remove the leaves from the stem and chop separately.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray. Arrange mushroom caps, bottom up in prepared pan.

COOKING:

Heat a skillet over med-high heat. When hot add the oil letting it heat also. Add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in shrimp and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper. Fill each cap with the mixture. Cover pan with foil.

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake more 12 minutes or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil.