Janet0116 Shrimp Stuffed Portabella Mushrooms
- Number of Servings: 2
Ingredients
Olive Oil, 2 tbsp (remove)Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, .5 serving (remove)Portabella Mushrooms, 170 grams (remove)Cream Cheese, .5 package, small (3 oz) (remove)Shrimp, raw, 16 oz (remove)*Cheese, Six Cheese Italian Style Blend, shredded, 0.5 cup (remove)Lea & Perrins, Worcestershire Sauce, 1 tsp (remove)
Place .5 Tbsp olive oil in baking dish. Preheat oven to 350.
Scrape out gills of mushroom caps, and scrape some of the mushroom to hollow out. Keep mushrooms pieces. Place mushroom caps in baking dish and coat with .5 Tbsp oil. Sprinkle caps with garlic powder and salt.
Heat 1 Tbsp in skillet, add diced bell pepper and mushroom pieces. Season with garlic powder and italian seasoning. Add shrimp and cook until barely done. Add cream cheese and worcestershire sauce. Stir until cream cheese is melted. Add bread crumbs to desired consistency.
Stuff shrimp mixture into caps, top with shredded cheese. Place back in oven and cook until heated through and cheese is bubbly.
I said this made two servings, but I split a mushroom cap and it was plenty.
Number of Servings: 2
Recipe submitted by SparkPeople user JANET0116.
Scrape out gills of mushroom caps, and scrape some of the mushroom to hollow out. Keep mushrooms pieces. Place mushroom caps in baking dish and coat with .5 Tbsp oil. Sprinkle caps with garlic powder and salt.
Heat 1 Tbsp in skillet, add diced bell pepper and mushroom pieces. Season with garlic powder and italian seasoning. Add shrimp and cook until barely done. Add cream cheese and worcestershire sauce. Stir until cream cheese is melted. Add bread crumbs to desired consistency.
Stuff shrimp mixture into caps, top with shredded cheese. Place back in oven and cook until heated through and cheese is bubbly.
I said this made two servings, but I split a mushroom cap and it was plenty.
Number of Servings: 2
Recipe submitted by SparkPeople user JANET0116.
Nutritional Info Amount Per Serving
- Calories: 575.8
- Total Fat: 30.3 g
- Cholesterol: 383.1 mg
- Sodium: 700.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.0 g
- Protein: 57.0 g
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