Shrimp-Stuffed Portobello

Ingredients

• 2 4-oz. Portobello mushrooms, rinsed and stalks removed & set aside
• 16 oz. raw Shrimp
• 8 oz. tomato, diced
• 2 cloves garlic, diced and divided
• 1-2 Tbsp. fresh Basil, chopped
• Juice of ½ lemon
• Sea salt & pepper, to taste
• ½ tsp. crushed red pepper flakes
• 2 Tbsp. Extra Virgin Olive Oil

Preparation Instructions

1. In a small bowl, combine tomatoes, basil, and ½ diced garlic.
2. Season tomato-basil mixture with salt and pepper.
3. Drizzle 1 Tbsp. Olive Oil and the lemon juice over the mixture and toss gently to combine. Set aside.
4. Preheat oven to 450 degrees F.
5. Drizzle cleaned mushrooms with remaining 1 Tbsp. Olive Oil and season with salt and pepper on both sides.
6. Into the cavity of the mushroom, sprinkle the remaining diced garlic.
7. Place the mushrooms on a baking sheet (cavity side facing up) and bake for 10-12 minutes.
8. While the mushrooms are roasting, trim and dice: mushroom stalks and raw shrimp
9. Spray with cooking spray, a sauté pan over medium-high heat. Cook the garlic for 1-2 minutes.
10. Add the mushroom stalks and shrimp, combining with the garlic.
11. Add salt and crushed red pepper flakes to the pan. Allow the shrimp to cook for 2-4 more minutes, or until pink in color all the way through. Remove from heat.
12. To assemble: scoop ½ each of the mushroom/shrimp mixture and tomato/basil mixture into the cavity of a Portobello mushroom. Garnish with fresh basil if desired, and enjoy!

Servings: 2

Serving Size: 1 loaded Portobello mushroom

Replaces: 1 protein, 1 vegetable, 1 healthy fat