Serves 2 (3 caps each)
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
- Preheat the oven to 400°F.
- 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.
- 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.
- Place spoonfuls of the mixture on the underside of the portobello mushrooms.
- Bake on a nonstick baking sheet for about 30 minutes.
*Note: Remember to include ingredients when calculating daily intake allowances.
