Shrimp Stuffed Portobello Mushrooms

Ingredients per person:

  • 1 Portobello Mushroom Cap
  • 15 Fully Cooked Shrimp
  • 2 oz Cream Cheese, at room temperature
  • 1 Green Onion, finely chopped
  • 2 Tbsp Parmesan Cheese
  • 3 Baby Bella Mushrooms, finely chopped
  • Pinch of Parsley flakes or fresh Parsley, chopped
  • 3 Tbsp Red Onion, chopped
  • Bread Crumbs

Preheat MAK grill to 375 degrees F.

  • In a pan, saute finely chopped Baby Bella Mushrooms and Red Onion in Extra Virgin Olive Oil and season with Granulated Garlic, Salt, and Pepper to taste.
  • Remove stem and brown gills from the undersides of mushrooms using a spoon and discard.
  • Mix all ingredients using a few pinches of Bread Crumbs and stuff the Portobello core cap.  Top the Shrimp Stuffed Portobello Mushroom with a light blanket of Bread Crumbs, spritz the mushroom with some EVOO and cap it with Parmesan Cheese.

Cook on grill for 30-45 minutes, or until filling is hot and cheese has melted.