• 2 Large Portabellas (Remove gills and stems with spoon)
• 1 Tbls Unsalted Butter
• 1 Tbls Olive Oil
• 1 Shallot
• 1 Stalk Celery (finely diced)
• 1/2 Roasted Red Pepper (diced)
• 6 large raw shrimp (chopped) 1 pint heavy cream
• 1/2-1 Cup Parm/Romano Cheese
• Provolone to cover top
• salt (to taste)
• pepper (to taste)

1. Saute shallots, celery and red peppers in butter and oil gently for about 2-3 min. Add heavy cream and increase heat to med high and reduce mixture to about 1/2. Add the chopped raw shrimp and lower heat to med. Add the Parm or Romano cheese until melted into mixture. Fill the mushrooms with the mixture and top with slices of provolone. Bake in the oven or place on the grill. Cooking time depends on the moisture of the mushrooms. (I bake them till the provolone is just turning golden brown!)

I will eat these as a whole meal or serve as a side dish when I have company.