Shrimp-Stuffed Portobello Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (appetizer) servings
- 1/2 cup chopped onion
- 1/2 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil
- 1/2 teaspoon chopped fresh rosemary
- 3 large garlic cloves, chopped
- Carbohydrate 23 g(8%)
- Cholesterol 69 mg(23%)
- Fat 30 g(47%)
- Fiber 3 g(14%)
- Protein 17 g(35%)
- Saturated Fat 6 g(31%)
- Sodium 667 mg(28%)
- Calories 427
Preparation Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
Preparation Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
