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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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SHRIMP-STUFFED PORTOBELLO MUSHROOMS

SHRIMP-STUFFED PORTOBELLO MUSHROOMS







Shrimp-Stuffed Portobello Mushrooms

Ingredients:

Mushrooms and Shrimp Filling:

2 medium portobello mushroom caps (3-4 inches in diameter)

8 ounces shelled, deveined, cooked shrimp, chopped

3 tablespoons (1/2 ounce) grated fresh Parmesan cheese

Juice of 1 lime

1 tablespoon snipped fresh cilantro

4 oz. chive and onion cream cheese spread (make ahead by mixing cream cheese with dried onions and chives)

2 garlic cloves, grated

Crumb Topping:

2 teaspoons butter or margarine

1 garlic clove, grated

1-½ tablespoons unseasoned dry bread crumbs


Directions:

Preheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on 8” baking dish.

For shrimp filling:

Combine shrimp, Parmesan cheese, lime juice, cilantro, cream cheese spread and garlic; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.

For crumb topping:

Place butter and garlic in microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs.

Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.


Notes:

If for some ungodly reason you can't find portobello mushrooms at your local store, you can always use crimini (baby portobello) or even white button mushrooms.
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