PORTABELLA STUFFED WITH SHRIMP IMPERIAL
1 lb. cooked shrimp (100-200 small size or larger shrimp cut into small pieces)
1/2 c. mayonnaise
4 large Portabella mushrooms
3 eggs
1/2 finely diced green pepper (about 1/4 c.)
1 pimento diced finely (or 1/2 sweet red pepper)
1 tsp. mustard (less can be used)
salt and pepper to taste
Juice of 1/4 lemon
2 slices fresh bread, diced and crust removed
4 slices of your favorite cheese
In a mixing bowl, whip eggs and lemon juice. Add mayonnaise, mustard, salt and pepper. While continuing to whip (whip well), fold in pepper, pimento, shrimp and bread. Remove stem from Portabella and roast stem side down 15 min. at 375 degrees or saute in frying pan 10 min. Place mushrooms on baking sheet, stem side up. Fill with shrimp mixture. Place piece of cheese on top and bake 15 minutes at 375 degrees.
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