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Ingredients

• 4 medium  portobello mushrooms (about 1 pound)
• 2 tablespoons  butter or margarine
• 1 medium  onion, finely chopped (1/2 cup)
• 4 cloves  garlic, minced
• 8 ounces  peeled, deveined, and cooked shrimp, chopped
• 1/2 cup  soft bread crumbs
• 1   egg, slightly beaten
• 1 tablespoon  lemon juice
• 1 teaspoon  snipped fresh tarragon
• 1 ounce  Gouda or provolone cheese, shredded (optional)
•   Peeled, deveined, and cooked shrimp (optional)
•   Fresh parsley sprigs (optional)

Description

Serve These Stuffed Mushrooms Whole As A Sit-down Appetizer With A Knife And Fork Or Cut Them Into Quarters For A Finger Food.

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