Grilled Portobello Caps With Shrimp

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Grilled portobello mushroom caps are filled with a mixture of grilled shrimp and marinated cherry tomatoes.

photo of Grilled Portobello Caps With Shrimp

serves/makes:

ready in:
under 30 minutes

ingredients

1 pound large shrimp, shelled and deveined
4 medium portobello mushroom caps
5 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup halved grape or cherry tomatoes
1/2 cup thinly sliced fresh basil leaves
OR
1 tablespoon dried basil

directions

Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 Tbsp of the oil.

In a medium-sized bowl, whisk together the remaining 3 Tbsp oil, lemon juice, salt and pepper; add tomatoes and basil leaves. Set aside.

Place portobellos and shrimp skewers on grill, or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes.

Remove shrimp from skewers and add to bowl with tomato mixture. Combine well. Turn portobellos and continue grilling until softened, 2 to 4 minutes longer.

Place portobellos, smooth side down, on serving plates. Spoon shrimp mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired.