Seafood-Stuffed Portobellos

By EdieK

Ingredients

• 1/2 (8-oz/250-g) block regular or light cream cheese, at room temperature
• 1 tbsp (15 mL) freshly squeezed lemon juice
• 1 cup (250 mL) each chopped cooked shrimp and crab or 2 cups (500 mL) of either
• 1 tbsp (15 mL) store-bought dry bread crumbs
• 1 tsp (5 mL) Tabasco
• 2 garlic cloves, minced
• 1/4 tsp (1 mL) salt
• 4 to 6 large portobello mushrooms
• 1/4 cup (50 mL) chopped fresh cilantro or basil

Preparation

Step 1

Oil grill and heat barbecue to medium. Place cream cheese in a bowl. Add lemon juice and stir until softened. Stir in shrimp, crab, bread crumbs, Tabasco, garlic and salt. If making ahead, cover and refrigerate up to a day.
Rinse dirt from mushrooms, then gently remove stems and discard. If necessary, use a spoon to scrape out enough gills from underside of mushroom cap to form a shallow hollow.
Mound seafood mixture in each cap and spread almost to edge. Place on grill. Barbecue, with lid closed, until filling is hot, from 12 to 16 min. Sprinkle with cilantro. Serve whole or slice into wedges. Great as an appetizer, side dish or entree.