Shrimp Stuffed Portobello Mushrooms
Recipe type: Entree
 
Ingredients
  • 2 celery stalks, chopped
  • 2 scallions, chopped
  • 4 button mushrooms, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons no-salt-added vegetable broth, divided
  • 8 ounces of shrimp, peeled, deveined, and cooked
  • 6 black olives, chopped
  • 1 Roma tomato, chopped
  • 4 tablespoons no-salt-added tomato sauce
  • Pinch cayenne
  • Juice of ½ lemon
  • 1 tablespoon fresh cilantro, chopped
  • 6 portobello mushroom caps, with underside brown gills removed
Instructions
  1. Preheat the oven to 400°F.
  2. In a nonstick skillet over medium heat, saute celery, scallions, button mushrooms, and garlic in 2 tablespoons of broth; about 8 minutes or until soft, adding more broth if needed.
  3. Place the sauteed veggies in a food processor with cooked shrimp and all other remaining ingredients, except the portobello mushrooms; pulse the processor until mixture is finely chopped.
  4. Place spoonfuls of the mixture on the underside of the portobello mushrooms.
  5. Bake on a nonstick baking sheet for about 30 minutes.
Recipe by Fat Flush at https://fatflush.com/shrimp-stuffed-portobello-mushrooms/