PHILIP BARMER / THE LAUGHING APRON COOKING SCHOOL
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup mayonnaise
1/4 cup chopped fresh basil
1/2 tsp. cayenne pepper (or more)
3 large garlic cloves, minced
Natures seasoning and pepper to taste
1/2 tsp fresh rosemary
8 (2-21/2 inch) portobello mushrooms,
10-12 oz. cooked shrimp, cut into gills removed pieces, or 8 oz. lump crab meat
2/3 cup fresh bread crumbs
Preheat oven to 350 degrees. Heat olive oil in large skillet over med.-high heat. Stir in onion, garlic and rosemary. Saute for 5 min. or until onion is tender. Remove from heat. Stir in shrimp, bread crumbs, cheese, mayo and cayenne pepper and mix well. Season with salt and pepper. Arrange the mushrooms rounded side down on an oiled baking sheet. Mound the shrimp filling in the mushrooms, pressing gently to compact. Bake for 30 min. or until the mushrooms are tender.
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