2 tsp olive oil
2 large portobello mushrooms
3/4 cup shrimp, chopped
2 tbsp green onion, diced
1 roma tomato, diced
1/2 block light cream cheese
Epicure's Seasoning for Crab Dip
1/4 cup freshly grated parmesan cheese
Remove stems and gills from the mushrooms. dice the stems finely. Bake the mushroom tops at 350 for 10 minutes.
Heat oil over medium heat, add diced stems, shrimp, onion, and tomato. Saute until shrimp is cooked. Add cream cheese and Seasoning for Crab Dip, mix well. Fill mushroom caps with the stuffing and return to oven to bake for 20 minutes or until cheese is melted.
Broil for a few minutes if desired.