Shrimp-stuffed Portobello Mushrooms Recipe

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Shrimp-Stuffed Portobello Mushrooms

Rene Palmer

By
@slinky789

So most of my recipes are good old fashioned country cooking. However, my husband's family is from Baton Rouge, so I've learned a few things that are distinctly Louisiana.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Ingredients

1/4 c
olive oli
1/2 c
onion, chopped
1/4 c
fresh basil, chopped
3
large garlic cloves, minced
1/2 tsp
fresh rosemary, chopped
6 oz
peeled cooked shrimp (or 8 oz lump crab meat)
2/3 c
fresh bread crumbs
1/2 c
parmesan cheese, grated
1/4 c
mayonnaise
1/2 tsp
cayenne pepper
8
portobello mushrooms (2 to 2-1/2" with gills removed)
salt & pepper to taste

Directions Step-By-Step

1
Preheat oven to 350.
2
Heat olive oil in a large heavy skillet over medium-high heat. Stir in the onion, basil, garlic and rosemary. Saute for 5 minutes or unilt the onion is tender. Remove to a bowl.
3
Stir in shrimp, bread crumbs, cheese, mayo and cayenne pepper and mix well. Season with salt & pepper.
4
Arrange mushrooms rounded side down on an oiled baking sheet. Mound the filling into the mushrooms, pressing gently to compact.
5
Bake for 30 minutes or until the mushrooms are tender.

About this Recipe