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November 22, 2008

SHRIMP-STUFFED PORTABELLA MUSHROOMS

Ingredients

  • 6 large portabella mushrooms
  • 1 can small shrimp
  • 1 cup seasoned bread crumbs
  • 1 stick butter
  • 1 tablespoon olive oil
  • 1 teaspoon grated parmesan cheese
  • black pepper (to taste)
  • 2 drops of Louisiana hot sauce (optional)

Directions

  • Cut out stems from mushrooms and chop fine. In a medium fry pan, melt stick of butter. Cook mushroom stems in butter. Add shrimp, including juice, and remaining ingredients. Mix well. Mixture should be firm but not dry. Stuff each mushroom. Put additional parmesan cheese on top. Bake at 400 degrees for 15 minutes. Serve with salad of choice.

  • Marilyn Belawski, Cocoa Beach, Church of Our Saviour
Click Here For A Printable Version of This Recipe

 
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