Stuffed Portabella Mushroom Caps

This recipe is SO good. You can make it with chopped cooked chicken or without any meat. This dish is filled with with flavor and texture from the crunch of the bread crumbs to the flavor packed onions and peppers. You could convert this recipe into an appetizer by using baby bellas or your favorite smaller mushroom. YUM YUM YUM!!!

 

Stuffed Mushrooms

2 Portabellas, rubbed clean
1 c. bread crumbs (italian seasoned)
½ red onion
½ red bell pepper
2 cloves garlic
1 c. shredded parmesan
3T olive oil
½ c. alfredo sauce
5 medium sized shrimp (Either pre-cooked or cooked in butter, wine, garlic then dice finely)
Kosher salt and freshly ground pepper

PREHEAT oven to 425°.

CUT off any stems from mushroom caps and finely dice and set aside. Finely dice onions, garlic, and red peppers. Line a baking sheet with foil. Place mushrooms gill side up and drizzle with 2T olive oil, and sprinkle with salt and pepper. Cook for 5 minutes.

TOAST bread crumbs in a dry pan, remove to a mixing bowl. Add 1 T olive oil and sauté onions, garlic, red peppers, and diced stems. Remove from pan to mixing bowl and add diced cooked shrimp, half the parmesan and salt and pepper. Mix well.

Shrimp Stuffed Portabella Mushrooms

REMOVE mushrooms from oven, top with stuffing, drizzle of alfredo sauce and the remaining parmesan. Cook until cheese is melted and stuffing is hot. 10-15minutes.

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