| Ingredients
4 medium portobello mushrooms
4 cloves garlic, minced
8 ounces peeled, deveined, and cooked shrimp, chopped
2 tablespoons butter or margarine
1 medium onion, finely chopped
1 tablespoon lemon juice
1 teaspoon snipped fresh tarragon
1/2 cup soft bread crumbs
1 egg, slightly beaten
1 ounce Gouda or provolone cheese
Preheat oven to 425 degree F. Wipe mushrooms with a clean, damp
cloth or rinse lightly and dry gently with paper towels. Cut mushroom
stems flush with caps. Chop enough of the stems to make 1/2 cup;
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. Cool slightly. Stir in chopped
shrimp, bread crumbs, egg, lemon juice, and tarragon. Place portobello
caps, stem sides up, in a 15x10x1-inch baking pan. Sprinkle mushrooms
with cheese, if desired. Divide shrimp mixture among portobello
caps. Bake, uncovered, about 15 minutes or until mushrooms are tender.
To serve, garnish with additional whole shrimp and parsley, if desired.
Cut into quarters, if desired. Makes 4 appetizer servings.
This recipe was sent by Alice M
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