Shrimp-stuffed mushrooms

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By Dr. Ronald Hoffman

Serves 12

12 large fresh mushrooms, about 1 pound
Macadamia nut oil in a spray bottle
8 shrimp, cooked and chopped
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon cayenne pepper, ground
2 tablespoons Parmesan cheese, grated

  1. Preheat oven to 375 degrees F.
  2. Remove the stems from the mushrooms and chop them.
  3. Spray the mushroom caps with macadamia nut oil.
  4. Stir together the stems, shrimp, and the remaining ingredients except the Parmesan cheese. Spoon evenly into the mushroom caps, then sprinkle the caps with the Parmesan cheese.
  5. Place the mushrooms on a lightly greased baking sheet and bake for 20 minutes.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
ORDER THE HAMPTONS DIET COOKBOOK from AMAZON.COM

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