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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

  1. Preheat oven to 450°F.
  2. wipe mushrooms clean and clean out stems and gills
  3. (mushrooms absorb water so wiping them clean is a better option)
  4. On baking sheet place mushroom caps.
  5. Brush with olive oil
  6. Sprinkle with salt
  7. In separate pan sauté onion and garlic until tender but not browned on low to medium heat for 4-6 minutes
  8. add potatoes and carrots on low heat for several minutes until golden
  9. add shrimp, breadcrumbs, egg and cranberries for several minutes
  10. Scoop the mixture into each mushroom cap
  11. Put in the oven for 30 minutes Serve immediately