Seafood Stuffed Portabello

4 Servings
100% would make this recipe for Seafood Stuffed Portabello again.

These are versitile stuffed portabello mushroom caps. They can be used as a main dish, or an appitizer. If you use smaller portobellos, they can be used as Hors dOeuvers. I created this, and I have a nasty habit of just throwing things into the pan and not writing down what I've done. I've made this a few times, wrote it down, and made a few adjustments along the way. So if there are issues, feel free to let me know.

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Seafood Stuffed Portabello Ingredients

2 teaspoons Olive oil divided	Garlic powder to taste
2 teaspoons Butter divided	Pepper to taste
1/4 pound Mushroom chopped	Salt to taste
1/4 pound Shrimp	2 teaspoons Sherry
1/4 pound Scallops chopped	1 tablespoon Lemon juice
1 Lobster tail Chopped, or 1/2 lb whitefish, cod or halibut, chopped	Bread crumbs add until the mixture starts to come together
1 Shallots diced	4 Portabella Mushrooms

Instructions for Seafood Stuffed Portabello

Clean mushrooms. Set the Portabello caps aside.

In a large frying pan or saute pan, saute the chopped mushrooms in butter and oil. Until softened, remove.

Cook shrimp and scallops in oil and butter, with shallot.* Return the mushrooms to the pan.

Combine the rest of the ingredients.

Stuff into portabello cap and bake at 350? for about 15 min.

*If using uncooked fish, cook at this time as well.

Main Ingredient: Seafood-OtherCuisine: American