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Name: Shrimp Rockefeller Stuffed Portobellos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 12 medium Portobello mushrooms stems and gills removed; 1 pound Large raw shrimp diced; 3 ounces Cream cheese softened; 3 tablespoons Mayonnaise; 1 tablespoon Milk; 10 ounces Frozen spinach thawed and drained; 6 tablespoons Grated parmesan divided; 1 teaspoon Dried tarragon; 1 teaspoon Lemon juice; 1/2 teaspoon Worcestershire sauce; 2 tablespoons Scallion(green onion) chopped; Salt and pepper; 12 cup Panko bread crumbs; 3 tablespoons Olive oil

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INGREDIENTS

12 medium Portobello mushrooms ; stems and gills removed
1 pound Large raw shrimp ; diced
3 ounces Cream cheese ; softened
3 tablespoons Mayonnaise
1 tablespoon Milk
10 ounces Frozen spinach ; thawed and drained
6 tablespoons Grated parmesan ; divided
1 teaspoon Dried tarragon
1 teaspoon Lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons Scallion(green onion) ; chopped
Salt and pepper
12 cup Panko bread crumbs
3 tablespoons Olive oil

Servings

INSTRUCTIONS

Prepare mushrooms by removing the stems and the gills. Sprinkle a little salt into cap (I use garlic salt)

Arrange caps on a baking sheet upside down with cups facing up for stuffing.

Saute shrimp in 1 tablespoon olive until pink, remove from skillet and set aside

Combine cream cheese through scallions in a bowl using only half of the cheese (save 3 T. for topping). Once combined add cooked shrimp and season with salt and pepper to taste.

Fill each mushroom cap with a generous dollop of the mixture. (the original recipe called for the shrimp pieces to be added to the caps and then the spinach mixture on top. I found it easier to pile the filling up with the shrimp added to mixture)

Combine the remaining 3 Tbsp grated parmesan, Panko and 3 Tbsp of olive oil to make a crumb topping.

Top each mushroom with the topping. I leave it loosely piled but as much as will stay on.

Bake at 375 for about 20 minutes or till golden on top.

I use this as a main course on busy nights. You can put it all together the night before and just bake it for a quick meal or appitizer. I have made the filling and put it in ramikens when we couldn't find good mushrooms also.

NOTES

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Shrimp Rockefeller Stuffed Portobellos

12 medium Portobello mushrooms stems and gills removed
1 pound Large raw shrimp diced
3 ounces Cream cheese softened
3 tablespoons Mayonnaise
1 tablespoon Milk
10 ounces Frozen spinach thawed and drained
6 tablespoons Grated parmesan divided
1 teaspoon Dried tarragon
1 teaspoon Lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons Scallion(green onion) chopped
 Salt and pepper
12 cup Panko bread crumbs
3 tablespoons Olive oil

Prepare mushrooms by removing the stems and the gills. Sprinkle a little salt into cap (I use garlic salt)
Arrange caps on a baking sheet upside down with cups facing up for stuffing.
Saute shrimp in 1 tablespoon olive until pink, remove from skillet and set aside
Combine cream cheese through scallions in a bowl using only half of the cheese (save 3 T. for topping). Once combined add cooked shrimp and season with salt and pepper to taste.
Fill each mushroom cap with a generous dollop of the mixture. (the original recipe called for the shrimp pieces to be added to the caps and then the spinach mixture on top. I found it easier to pile the filling up with the shrimp added to mixture)
Combine the remaining 3 Tbsp grated parmesan, Panko and 3 Tbsp of olive oil to make a crumb topping.
Top each mushroom with the topping. I leave it loosely piled but as much as will stay on.
Bake at 375 for about 20 minutes or till golden on top.

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 12 Servings

Calories: 327
Calories from Fat: 147 (45%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.2g
Cholesterol 69.1mg		21 %
Sodium 179.6mg		6 %
Potassium 171.2mg		5 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 29.1g
Protein 13.6g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 327

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