Portabella stuffed with shrimp imperial
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked shrimp (100-200 small size or larger shrimp cut into small pieces) |
| ½ | cup | Mayonnaise |
| 4 | larges | Portabella mushrooms |
| 3 | Eggs | |
| ¼ | cup | Finely diced green pepper |
| ½ | Sweet red pepper, diced fine (or 1 pimiento) | |
| 1 | teaspoon | Mustard (less can be used) |
| Salt and pepper to taste | ||
| ¼ | Lemon, Juice of | |
| 2 | slices | Bread (fresh) diced and crust removed |
| 4 | slices | Your favorite cheese |
Directions
In a mixing bowl, whip eggs and lemon juice, add mayonnaise, mustard, salt and pepper. While continuing to whip (whip well), fold in both peppers, cooked shrimp, and bread. Remove stem from portabella and roast stem side down for 15 minutes at 375 or saute in frying pan for 10 minutes. Place mushrooms on baking sheet, stem side up, fill with shrimp mixture. Place piece of cheese on top and bake for 15 minutes at 375 degrees.
Recipe by Hugo's Inn Restaurant, Kennett Square, PA Posted to EAT-L Digest 01 Oct 96 From: Amy Smalley <as5x@...> Date: Wed, 2 Oct 1996 08:55:20 -0400