Stuffed Portobello Mushroom
giant Portobello Mushrooms
shredded Cheese of choice
large raw Shrimp (shelled & chopped)
cloves Garlic (minced)
Splash of white wine
Freshly ground black pepper
Preheat oven at 400 degrees.
Chop mushroom stems & cook in butter with garlic, shallots & shrimp.
When shrimp are pink, remove from heat & transfer to bowl.
Add bread crumbs, Italian Bliss, pepper and ¾ cup of cheese, white wine & mix.
Scoop mixture into mushroom caps. Cover with remaining cheese & more pepper.
Cook for 10-15 min and until cheese has melted & turned golden.
Remove from heat & let cool 5 minutes before serving.
Serves 2 as a main meal or 4 as a side dish.