Saturday, July 20, 2013

Shrimp-Stuffed Portobello Mushrooms

Shrimp-Stuffed Portobello Mushrooms

Servings 2

2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING

1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.

2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.

3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.

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