Langostino or Shrimp Stuffed Portobello Mushrooms
- Number of Servings: 4
Ingredients
1/8 C Olive Oil1/2 C chopped onion1/4 C chopped fresh basil1/2 t chopped fresh rosemary8 oz cooked Langostino Tails or Shrimp2/3 C Panko Bread Crumbs1/2 C Grated Parmesan Cheese1/4 C Light Mayo8 - 2 to 2 1/2 inch protobello mushrooms, stems removed
Pre-heat oven to 350.
Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic and rosemary. Saute until onion softens, about 5 minutes. Trnasfer to medium bowl; mix in langostino (chopped a bit if desired), breadcrumbs, cheese and mayonnaise. Season filling to taste with salt and peper. Arrange mushrooms, rounded side down on oiled baking sheet . Mound filling in mushrooms, pressing filling to compact slightly. (can be made 6 hours ahead, cover and refrigerate)
Bake mushrooms until tender and filliing begins to brown, about 35 minutes. Serve Hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SFSU-GRAD.
Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic and rosemary. Saute until onion softens, about 5 minutes. Trnasfer to medium bowl; mix in langostino (chopped a bit if desired), breadcrumbs, cheese and mayonnaise. Season filling to taste with salt and peper. Arrange mushrooms, rounded side down on oiled baking sheet . Mound filling in mushrooms, pressing filling to compact slightly. (can be made 6 hours ahead, cover and refrigerate)
Bake mushrooms until tender and filliing begins to brown, about 35 minutes. Serve Hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SFSU-GRAD.
Nutritional Info Amount Per Serving
- Calories: 317.3
- Total Fat: 16.7 g
- Cholesterol: 71.4 mg
- Sodium: 593.0 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 2.3 g
- Protein: 21.1 g
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