Ready in 45 minutes
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.
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.