Shrimp stuffed
Portobello
Mushroom
                                     INGREDIENTS:

About 1 Tablespoon fried or cooked Shrimp diced up
1 Portobello Mushroom
1 Tablespoon Cream Cheese
1/2 Tablespoon Butter

                                     DIRECTIONS:
Dice up the Shrimp.
























Quickly rinse the Portobello Mushroom under cold water, and dry on paper towel.
Remove the stems.


























And put the Shrimp in.
Top with Butter and Cream Cheese. Put a dab of Butter on the bottom of the
pan.
Bake 350*F for about 10-15 minutes.
























Plate and pour over remaining Butter sauce.
NOTE:
This dish is rather crunchy. In this case I used fried Shrimp and kept the
breading. You don't have to do this, an alternative would be to use one or 2
medium sized Shrimps (cooked; if raw, take shell off, boil in water for a couple
of min until white, remove and dice)
If you want a Creamier sauce do this: Melt just a dab of Butter in a saute pan,
add a pinch or two of Flour, whisk, then add a bit of Milk and whisk again. Add
about a Tablespoon of Cream Cheese and melt, stirring under low flame. Stuff
the Mushroom with Shrimps and top with Cream Cheese melt.
Still bake for the same time, also with a bit of Butter on bottom of pan so it
doesn't stick.
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