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Shrimp Stuffed Portobello Mushrooms
This new spin on stuffed mushrooms is guilt-free, easy to make and tastes absolutely delicious!
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
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Instructions
  1. Preheat oven to 425 degrees.
  2. Place whole rice cake in a baggie and crush it, using the palm of your hand. Set aside.
  3. Remove the stems from the mushroom, chop and set aside.
  4. Heat butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, shallots, onions, scallions and garlic and cook for 4-6 minutes or until tender.
  5. Add in the chopped shrimp, rice cake crumbs, beaten egg, salt, lemon juice, basil, and red pepper flakes (optional).
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  6. Cook for 2-3 minutes, stirring as needed until the shrimp turn opaque.
  7. Place the mushroom caps, stem side up on a baking sheet.
  8. Divide the shrimp mixture among the caps and sprinkle with Parmesan cheese.
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  9. Allow the mushroom caps to bake uncovered for 15 minutes.
  10. Garnish with chopped basil before serving.
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  11. Enjoy!
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