Shrimp-stuffed mushrooms
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
- Preheat oven to 375 degrees F.
- Remove the stems from the mushrooms and chop them.
- Spray the mushroom caps with macadamia nut oil.
- 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.
- 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.
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