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Ingredients

• 4 lrg Portobello mushrooms
• 1 lb Cooked, fresh rock shrimp meat, minced
• 1/2 c. Canned or possibly frzn artichoke hearts, liquid removed and minced
• 1/2 c. Mayonaise
• 1 tsp Worcestershire sauce
• 1 tsp White pepper
• 1 tsp Garlic pwdr
• 1 tsp Lemon juice
• 4 Tbsp. Dry bread crumbs
•     Tabasco sauce to taste
• 1/2 c. Freshly grated parmesan cheese
•     Sliced tomato and basil sprig, for garnish

Description

By Ty Wells And Kosta Pollichronakis Preheat The Oven To 450 Degrees. Line A Jellyroll Pan With Aluminum Foil And Set Aside. Clean The Muchroom Caps With A Damp Paper Towel. Throw…

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