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Shrimp Stuffed Portobello Mushrooms

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Course: Entree
Ingredients Method

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 1/2 lemon
  • 1 tablespoon fresh cilantro chopped
  • 6 portobello mushroom caps with underside brown gills removed

Method
 

  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.