A quick search on the internet showed mostly grilled recipes. Perhaps this is the best way for the full flavors of the mushrooms to come out. However, I was looking for something more. I came across this baked recipe which I altered a little. The recipe called for fresh rosemary, which I do not have on hand, so, i used fresh basil instead. I lessened the mayonnaise, for a healthier version. (The original version asked for half-cup!) I did not saute all the ingredients for stuffing. And because I was in a hurry, I did not use the conventional oven which would require pre-heating. I just used the oven toaster instead. Inspite of all the changes I made, the results came out very tasty and yummy! Wow! a great tasting dish that is easy to make! This is the new family favorite now.
1/2 C Chopped onion
1/4 C Chopped fresh basil
3 cloves chopped garlic
1/4 K Shrimps, de-shelled, deveined, chopped coarsely
1/2 C Japanese bread crmbs
1/4 C Grated Parmesan Cheese
2 T Mayonnaise
salt and pepper
olive oil for brushing
1/4 C Mozarella cheese
10 caps Portobello Mushrooms, stems & dark gils removed
1. Wash and pat dry the Portobello mushrooms. Remove stems and the dark gills. You can use the stems and the gills for soup. Set aside.
2. Mix together the onion, basil, garlic, shrimps, bread crumbs, parmesan cheese and mayonnaise in a bowl. Season to taste with salt and pepper.
3. Coat the tray for the oven toater with olive oil. Arrange the mushrooms, rounded side down on the oiled tray. Mound shrimp filling in the mushrooms, pressing filling to compact slightly.
4. Bake in the oven toaster at its highest setting for 15 minutes, or until the shrimps turns pink and are thouroughly cooked. Take out the tray. Sprinkle mozarella cheese on top of each shrimp stuffed mushrooms. Bake for additional 3 to 5 minutes or until the cheese melts.
5. Serve immediately.
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