Shrimp Stuffed Portobello Mushrooms

A delightful dish that combines the umami of portobello mushrooms with the briny flavors of shrimp, creating a satisfying and flavorful entrée.

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Preheat the oven to 375°F (190°C).
Gently clean the portobello mushrooms with a damp paper towel and remove the gills using a spoon.
In a pan, heat olive oil over medium heat, add garlic, and sauté for about 1 minute.
Add the shrimp and cook until pink, about 3-4 minutes. Remove from heat and let cool.
In a mixing bowl, combine cooked shrimp, cream cheese, Parmesan cheese, parsley, lemon juice, salt, and pepper; mix well.
Fill each portobello cap generously with the shrimp mixture, pressing down lightly.
Sprinkle with breadcrumbs if desired.
Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes until mushrooms are tender and filling is bubbly.
For a charred taste, broil for the last few minutes.

Use fresh ingredients for the best flavor. You can prepare the stuffing a day in advance to save time. Adjust seasoning based on preference.