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2 large Portabello Mushrooms
4 tbs onion and chive cream cheese
2 cups small shrimp
1 cup mozzerella
6 slices fontina cheese
How To Prepare:
Remove stem from Portabello and wash. Of the above ingredients put half of each on each cap. first put 2 tbs cream on inside of each cap. mound on 1 cup of the shrimp, cover with 1/2 cup of mozzerella then lay 3 slices of fontina on the top of each. Bake in a casserole dish with 1/2 cup of water in the bottom at 350 degrees until cheese is melted and just starting to brown. remove and serve immediatly with green salad and sliced avacado.
Number of Servings:
2 to 4 depending on portion needed.
Carbs per serving - include all nutritional information if known:
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 10
Positive aspects of the product (pros):
I have made this 2-3 times and my husband loves it! I use the large shrimp from the fish market that are already cooked. After 30 minutes in the oven, the mushrooms are cooked, the cheese browns and the shrimp are warm. The cream cheese really gives it flavor! It's so good and filling.
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