Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon finely chopped fresh rosemary
  • 3 large cloves of garlic
  • 6 ounces cooked shrimp
  • 2/3 cups fresh breadcrumbs made from French bread
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise (I used homemade, which was a little runny, so I used slightly less than 1/4 cup)
  • 8 (2- to 2 1/2 inch) Portobello mushrooms, stems and dark gills removed with a spoon
  • salt and pepper to taste

Instruction

  • Preheat the olive oil in a large, heavy-bottomed skillet over medium heat.
  • Add the onion, basil, and rosemary.
  • Cook, stirring occasionally, until the onions are nice and soft, about 5-8 minutes.
  • Add the garlic and cook for 2 more minutes.
  • Transfer to a medium bowl and stir in the shrimp, breadcrumbs, Parmesan cheese, and mayonnaise.
  • Taste and season with salt and pepper if needed.
  • Place the mushrooms, rounded side down, on a parchment or Silpat-lined baking sheet.
  • Fill the mushrooms, making sure to press the filling in tightly and mound. Make-ahead: at this point the mushrooms can be stored, covered, in the refrigerator for up to 6 hours.
  • Preheat oven to 350 degrees F (175 C).
  • Bake mushrooms in preheated oven until tender and the filling browns on top, about 25-35 minutes.
  • Serve immediately.