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Shrimp Stuffed Portobello Mushrooms is a super easy, scrumptious appetizer that’s sure to impress your guests.

Scale

1/4 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
1/4 cup chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary
3 large cloves of garlic
6 ounces cooked shrimp
2/3 cups fresh breadcrumbs made from French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 (2- to 2 1/2 inch) Portobello mushrooms, stems and dark gills removed with a spoon
salt and pepper to taste

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Preheat the olive oil in a large, heavy-bottomed skillet over medium heat.
Add the onion, basil, and rosemary.
Cook, stirring occasionally, until the onions are nice and soft, about 5-8 minutes.
Add the garlic and cook for 2 more minutes.
Transfer to a medium bowl and stir in the shrimp, breadcrumbs, Parmesan cheese, and mayonnaise.
Taste and season with salt and pepper if needed.
Place the mushrooms, rounded side down, on a parchment or Silpat-lined baking sheet.
Fill the mushrooms, making sure to press the filling in tightly and mound. Make-ahead: at this point the mushrooms can be stored, covered, in the refrigerator for up to 6 hours.
Preheat oven to 350 degrees F (175 C).
Bake mushrooms in preheated oven until tender and the filling browns on top, about 25-35 minutes.
Serve immediately.