Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons butter
- 1 onion finely chopped
- 4 cloves garlic minced
- 1/2 pound peeled and deveined shrimp chopped
- 1/2 cup potatoes sliced thinly
- 1 carrot sliced thinly
- 1/4 cup breadcrumbs
- 1 egg lightly beaten
- 1/2 teaspoon salt
Instructions
- Preheat oven to 450°F.
- wipe mushrooms clean and clean out stems and gills
- (mushrooms absorb water so wiping them clean is a better option)
- On baking sheet place mushroom caps.
- Brush with olive oil
- Sprinkle with salt
- In separate pan sauté onion and garlic until tender but not browned on low to medium heat for 4-6 minutes
- add potatoes and carrots on low heat for several minutes until golden
- add shrimp, breadcrumbs, egg and cranberries for several minutes
- Scoop the mixture into each mushroom cap
- Put in the oven for 30 minutes Serve immediately
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