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.
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.