Portobello Mushrooms Stuffed With Shrimp & Goat Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 large portabella mushrooms
• 1 tablespoon butter
• balsamic vinegar, to brush the mushrooms with
• 1 green onion, finely chopped (both green and part)
• 2 garlic cloves, minced
• 2 small tomatoes, small dice
• salt & pepper
• 3 -4 tablespoons soft goat cheese
• 1/2 cup breadcrumbs
• 8 large shrimp, with shells and veins removed

Recipe

• 1 preheat over to 400 degrees.
• 2 clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. then use a paper towel to brush off any dirt from the cap. place them on a cookie sheet upside down, and brush them with balsamic vinegar.
• 3 in a large non-stick fry pan, cook the shrimps (about 2 mins each side). remove from the pan, cover, and set aside.
• 4 in the same pan, melt the butter and add the garlic and onion. saute on high for about a minute to let the flavours sweat out slightly. add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. add the salt & pepper and turn the temp down to medium. continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
• 5 add the goat cheese and stir continuously until the cheese is melted inches you should end up with a thick/creamy-type "sauce". remove from heat.
• 6 stuff the mushrooms with the sauce. sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
• 7 bake in the oven for about 15-20 mins (to allow everything to heat through).
• 8 enjoy!