Funghi ripiene
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Portobello mushrooms |
| 1 | pounds | Cooked; fresh rock shrimp meat, chopped |
| ½ | cup | Canned or frozen artichoke hearts; drained and chopped |
| ½ | cup | Mayonaise |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Lemon juice |
| 4 | tablespoons | Dry bread crumbs |
| Tabasco sauce to taste | ||
| ½ | cup | Freshly grated parmesan cheese |
| Sliced tomato and basil sprig; for garnish | ||
Directions
by Ty Wells and Kosta Pollichronakis Preheat the oven to 450 degrees. Line a jellyroll pan with aluminum foil and set aside. Clean the muchroom caps with a damp paper towel. Discard the stems or reserve for stock.
In a mixing bowl, combine the rock shrimp, artichoke hearts, mayonaise, Worchestershire sauce, white pepper, garlic powder, lemon juice, bread crumbs, and Tabasco sauce. Arrange the mushrooms, top side down on the prepared pan and stuff the mushrooms with the shrimp mixture. Bake for 5 minutes. Remove from the oven and turn on the broiler.
Sprinkle the parmesan cheese over the shrimp mixture and return to the broiler until the cheese melts and browns slightly. Arrange the tomato and basil over the mushrooms and serve.
Posted to TNT Recipes Digest, Vol 01, Nr 933 by "Ed Lavender" <edlavender@...> on Jan 13, 1998