Shrimp-Stuffed Portobello Mushrooms

Mushrooms and Shrimp Filling

2 medium portobello mushroom caps (3-4 inches in diameter)
3 ounces shelled, deveined, cooked shrimp, chopped
2 Tbs. grated fresh Parmesan cheese
1 lemon
1 tsp. fresh parsley
 3 Tbs. chive and onion cream cheese spread (Philly cream cheese sells this)
1/4 tsp. Dijon mustard
1 garlic clove, pressed


Crumb Topping

2 tsp. butter or margarine
1 garlic clove, pressed
1 1/2 unseasoned, dry bread crumbs


Directions:

1. Preheat oven to 400 F. For mushrooms, place mushrooms, gill sides up, on small bar pan... (This stoneware is the BEST for even cooking: http://www.pamperedchef.biz/ads?page=products-detail&categoryId=9&productId=4232&itemId=1448)


2. For shrimp filling chop shrimp, grate Parmesan. Zest lemon to measure 2 tsp. zest. Snip parsley. In a mixing bowl combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic. Mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.


3. For crumb topping, place butter and garlic in a microwavable bowl and microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is  golden brown and filling is hot. Serve warm.