Shrimp-Stuffed Portobello Mushrooms

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Here's another recipe that I am going to HAVE to try--this looks just too darn yummy not to!  :-)
 
Shrimp-Stuffed Portobello Mushrooms
by The Pampered Chef

Found on Diana's Kitchen Korner.

INGREDIENTS

Mushrooms and Shrimp Filling
2 medium portobello mushroom caps (3-4 inches in diameter; or see Cook's Tips below)
3 ounces shelled, deveined, cooked shrimp, chopped
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 lemon
1 teaspoon snipped fresh parsley
3 tablespoons chive and onion cream cheese spread
1/4 teaspoon Dijon mustard
1/2 small garlic clove, pressed
Crumb Topping
2 teaspoons butter or margarine
1/2 small garlic clove, pressed
1 1/2 tablespoons unseasoned dry bread crumbs

DIRECTIONS

Preheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan.

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

For crumb topping, place butter and garlic pressed with Garlic Press in (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.

Yield: 2 servings (of 1 stuffed mushroom)

Cook's Tips:

Imitation crabmeat can be substituted for the shrimp, if desired.  If desired, six large button mushrooms can be substituted for the portobello mushrooms. Remove stems; discard or reserve for another use. Proceed as recipe directs.

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