babetoo
Chef Extraordinaire
wow
Start with large portabella mushrooms, oiled and salted....
Lay a slice of Havarti and Swiss cheese in each cap.
Combine cooked tri colored rice with squeezed dry cooked chopped spinach, seasoned well with the juice of a fresh lemon, and salt/pepper. Mound on top of cheese.
Lay raw shrimp on top of rice mixture.
Mix one cup of Panko bread crumbs with some chopped parsley and 4 Tbs. of melted butter. Carefully mound on top of shrimp, and sprinkle with paprika.
Bake at 350 degrees for 25-30 minutes.
Dinner is served!!
WOW! Do you serve those as a plated hors d'oeuvre? Can you make them up in the morning and keep them in the fridge until dinner time? What size shrimp do you use?
These look excellent.
mmmm I was thinking one apiece as a plated first course.
Those looked humongous. Yes, I'm sure they were enough for dinner! But all portobello's are not that big. I'm dying to try them.I misunderstood June. Yes they would be fantabulous as a plated first course!!
They were more than enough for our dinner though.