Between the filling - shrimp and artichoke - and the size of the mushrooms used, this is an appetizer that eats like a MEAL. To serve at a gathering, feel free to use smaller mushrooms - button or baby bella. You'd want at least a lb of them, for the amount of filling this recipe makes.
9Whole Medium Sized Portabello MushroomsAbout 3" in diameter*
114 oz can Artichoke HeartsDrained, Rinsed, Chopped
¼Small OnionFinely Chopped
3Garlic clovesPressed or Minced
½lbShrimpShells Removed, Chopped
8 ozCream CheeseSoftened
¼CupShredded Parmesan Cheese
¼CupShredded Asiago Cheese
Preheat oven to 350 degrees F. Prepare a baking sheet by spraying it with cooking spray.
Wash mushrooms. Remove stems – setting them aside – and arrange 8 mushroom caps on baking sheet.
Cut off and discard the very end – any “woody" part – of the mushroom stems. Finely mince the remaining lengths of stems, as well as one whole mushroom cap.
In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion. Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.
Add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink). Stir in softened cream cheese and about ⅓ each of the cheeses, mix until well combined. Season to taste with black pepper.
Generously scoop mixture into the “cup” side of each mushroom cap, allowing it to mound above the edge of the mushroom.
Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheeses.
Bake for 25 minutes. When done, they will be hot and have liquid forming under the mushroom caps.
* Feel free to use regular button or “Baby Bella” mushrooms – for this recipe, you’d need about a lb of them… maybe a bit more! If using smaller mushrooms like this, reduce cooking time to 20 minutes.