STUFFED PORTOBELLO MUSHROOMS

1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs (made from crustless French bread)
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 (2- to 2 1/2-inch) portobello mushrooms, dark gills*

Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Saute until onion softens, about 5 minutes.

Transfer to medium bowl; mix in shrimp or crab, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper.

Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

*Small portobello mushooms are sometimes labeled portobellini or baby portobellos.

Serving suggestion:
Pair this dish with a salad and white wine for a light lunch or supper.

Makes 4 (appetizer) servings
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