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
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.
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.