Shrimp-Stuffed Portabella Mushrooms


? 4 medium-sized portabella mushrooms, cleaned (about 1 pound)
? 2 tablespoons butter
? 1/4 cup finely chopped onion
? 1/2 cup soft bread crumbs, divided
? 8 ounces peeled and cooked shrimp, chopped
? 1 egg, lightly beaten
? 1-1/2 tablespoons lemon juice
? 1/2 teaspoon salt
? 1/2 teaspoon hot pepper sauce


If you would like to start with raw shrimp in the shell, buy 12 to 16 ounces to end up with 8 ounces after shelling, deveining and cooking.

Preheat oven to 350?F: Cut portabella stems flush with caps, discard dry ends and chop enough of remaining stems to make 1/2 cup; set aside. In large skillet melt butter over medium-high heat. Add chopped mushroom stems and onion; cook and stir for 3 minutes. Stir in 1/4 cup bread crumbs. In large bowl, combine cooked mushroom mixture, shrimp, egg, lemon juice, salt and hot sauce. Divide among mushroom caps. Sprinkle each with some of remaining bread crumbs. Bake until mushrooms are tender, about 20 minutes.