SHRIMP STUFFED PORTOBELLOS

Shrimp Stuffed Portobellos image

Provided by Patrick Johnson @pwjohnso

Number Of Ingredients 12

4 medium portobello mushrooms
2 tablespoon(s) butter, unsalted
1 medium onion, finely chopped
4 clove(s) garlic, minced
1/2 pound(s) shrimp, peeled, deveined and chopped
1/2 cup(s) bread crumbs
1 - egg, slightly beaten
1 tablespoon(s) lemon juice
2 tablespoon(s) basil, fresh and finely chopped
2 ounce(s) parmigiano-reggiano, grated
4 - shrimp, peeled tail on, deveined and left whole
8 - basil leaves for garnish

Steps:

Preheat oven to 425ºF.
Wipe mushrooms with a clean cloth or paper towel. Remove ribs and stems and chop stems coarsely; 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.
Stir in chopped shrimp, bread crumbs, egg, lemon juice, and cook 3 to 4 minutes, until shrimp turn opaque.
Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps. Sprinkle with cheese.
Bake, uncovered, about 15 minutes or until mushrooms are tender.
To serve, garnish with additional whole shrimp and basil.