Recipe - Funghi Ripiene

4 lg Portobello mushrooms
1 pound Cooked; fresh rock shrimp
meat, chopped
One half cup Canned or frozen artichoke
hearts; drained and chopped
One half cup Mayonaise
1 teaspoon Worcestershire sauce
1 teaspoon White pepper
1 teaspoon Garlic powder
1 teaspoon Lemon juice
4 tablespoon Dry bread crumbs
Tabasco sauce to taste
One half cup Freshly grated parmesan
cheese
Sliced tomato and basil
sprig; for garnish

by Ty Wells and Kosta Pollichronakis

Preheat the oven to 450 degrees. Line a jellyroll pan with aluminum foil
and set aside. Clean the muchroom caps with a damp paper towel. Discard the
stems or reserve for stock.

In a mixing bowl, combine the rock shrimp, artichoke hearts, mayonaise,
Worchestershire sauce, white pepper, garlic powder, lemon juice, bread
crumbs, and Tabasco sauce. Arrange the mushrooms, top side down on the
prepared pan and stuff the mushrooms with the shrimp mixture. Bake for 5
minutes. Remove from the oven and turn on the broiler.

Sprinkle the parmesan cheese over the shrimp mixture and return to the
broiler until the cheese melts and browns slightly. Arrange the tomato and
basil over the mushrooms and serve.

Posted to TNT Recipes Digest, Vol 01, Nr 933 by "Ed Lavender"
edlavender@hotmail.com on Jan 13, 1998