Shrimp Stuffed Portobello Mushrooms

These are one of my favorite things to make, but I seldom get to as my local grocery stores, for whatever reason, seem to run out of them SO fast by the time I get there on Fridays! ANYWAY, you can take this recipe and make mini mushrooms as sides/appetizers, or take the larger mushroom caps and serve them as the main dish! I like making the larger portions and serving them with a side of lemon-zest asparagus and zucchini! It’s up to you!

YOU WILL NEED:

1/2 cup chopped onion

3 chopped garlic cloves

6 ounces cooked small shrimp, tails removed (I usually take the easy way out and buy the pre-cooked frozen kind – hey, better than nothing!)

2/3 cup crushed whole grain crackers (or breadcrumbs, if you wish!)

1/4 cup grated parmesan cheese

1/4 cup fat free mayo  (or olive oil mayo!)

8 small Portobello mushrooms (de-stemmed, gills removed)

OR 3-4 large mushroom caps (gills removed)

Mrs. Dash Garlic and Herb seasoning to taste (or however you want to season it!)

DIRECTIONS:

Preheat oven to 350 F, line a baking sheet with foil and nonstick spray.

Arrange the mushroom caps so that once-gilled sides are up. Be sure to remove the gills though, as stated above.

In a skillet over medium-high heat, sauté onions and garlic cloves using olive oil or nonstick spray, you really just want to brown them so nonstick spray will be just fine! Remove from heat once slightly browned.

In a medium bowl, mix the shrimp, cracker crumbs (or breadcrumbs), parmesan cheese, mayo, and seasonings – I like to use my hands for this part!

Mound the shrimp mixture onto the mushroom caps, packing tightly.

Baking for about 30-35 minutes until mixture begins to brown.

YUM.

In joy, enjoy!

-jLv