Funghi ripiene

Yield: 1 Servings

Measure 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

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

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