Shrimp-Stuffed Portobello Mushrooms

INGREDIENTS

2 medium portobello mushroom caps (3-4 inches in diameter) 3 ounces shelled, deveined, cooked shrimp, chopped 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 1 lemon 1 teaspoon snipped fresh parsley 3 tablespoons chive and onion cream cheese spread 1/4 teaspoon Dijon mustard 1 garlic clove, pressed

2 teaspoons butter or margarine 1 1/2 tablespoons unseasoned dry bread crumbs

DIRECTIONSPreheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan.

For shrimp filling, chop shrimp using Food Chopper. Grate Parmesan cheese using Rotary Grater. Zest lemon using Microplane® Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Professional Shears. In Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.

For crumb topping, place butter and garlic pressed with Garlic Press in (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.

Yield: 2 servings of 1 stuffed mushroom

Cook's Tips

To remove dirt from mushrooms, wipe mushrooms with a damp paper towel or soft brush, or quickly rinse them under cold running water and immediately pat dry. Do not clean mushrooms until you're ready to use them.

Imitation crabmeat can be substituted for the shrimp, if desired.

If desired, six large button mushrooms can be substituted for the portobello mushrooms. Remove stems; discard or reserve for another use. Proceed as recipe directs.

This recipe can be easily doubled and baked on the Medium Bar Pan.