Shrimp stuffed mushroom caps
1 large portabella mushroom cap per person
2 Green onions per cap
1 tablespoon Spinach per cap
1 teaspoon Fresh dill per cap
1 tablespoon Fresh parsley per cap
1 tablespoon grated Gruyere cheese per cap
4 Shrimp/cap (we prefer the 10/15-count shrimp)
2 tablespoons butter softened per cap
Directions
- Mince onion, spinach, herbs and two shrimp
- Mix in gruyere cheese
- Add softened butter
- Stuff caps
- Place additional two shrimp on top of each cap
- Cook in preheated 400° oven for 15 minutes or until shrimp are pink
- Option: sauté or grill whole shrimp and serve over top of caps
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