Grilled Shrimp-Stuffed Portabello Mushrooms

by Katie of
Yield: Makes 2 giant stuffed mushrooms.

2 large portabello mushrooms, stem popped out, and gills scraped out. Reserve for filling.
2 T. Olive oil plus some for brushing
½ medium onion, chopped fine
4-6 leaves fresh basil, chiffonaded
2 cloves fresh garlic, chopped or squeezed
½ cup chopped shrimp
½ cup breadcrumbs
½ cup mayonnaise
½ cup parmesan cheese, shredded
¼ t. salt
pinch of pepper

Clean and scrape out your mushrooms. Reserver filling and chop. Brush bottoms and side with olive oil. In a saucepan, pour 2 T. olive oil into pan and turn on medium heat. Put in chopped onion and cook, stirring about 3 minutes. Add basil and garlic. Cook about 1 minute. Add shrimp for about 1 minute. Add breadcrumbs. Mix well. Add mayonnaise and incorporate by stirring and mashing. Add cheese and mix well. Spoon into mushroom caps. Grill with lid close 10-12 minutes. Enjoy!