Seafood-Stuffed Portobello Caps

I'm torn between presenting this stuffed mushroom recipe as an appetizer or a meal. If you want to use baby portobellos (crimini mushrooms) or white button mushrooms instead, these make a tasty bite-sized appetizer. We stuffed them with white fish and shrimp, but if those are not your favorites, stuff them with any seafood combo you like.

Ingredients

2 tbsp oil

1/2 cup chopped white onion

1/3 cup chopped celery

1/2 small jalapeno, seeded and minced

4 oz. any kind of white fish, chopped

3 oz. shrimp, cleaned, tails removed, and chopped

2 tsp Old Bay seasoning

1 tbsp butter, melted

1 cup white bread crumbs

3 tbsp grated Parmesan cheese

8 large portobello mushrooms, or 1 pound white mushrooms

3 oz. sharp cheddar cheese, shredded

Optional

1/4 cup mayonnaise

1 1/2 tsp wasabi paste or powder

Instructions

Remove the stems from the mushrooms and finely chop them. Grease a baking sheet and set the mushroom caps on the sheet. Preheat the oven to 350 degrees.

Heat the oil in a medium skillet. Add the mushroom stems, onion, celery, and jalapeno, and saute until tender. Add the chopped fish, shrimp, and Old Bay spices and cook until just opaque. Try not to over-cook the shrimp, because they'll get rubbery.

In a bowl, stir together the butter, bread crumbs, and Parmesan cheese. Add the seafood mixture and stir well. Fill each mushroom cap with the fish stuffing and top with the shredded cheese. Bake at 350 degrees 20-30 minutes, until the mushrooms are tender and the filling is bubbly and toasted on top.

If you want, whisk together the mayonnaise and wasabi. Just before serving, drizzle the wasabi mayo over the hot mushrooms. Serve the mushrooms piping-hot.

Serves 4 as a main meal; serves 6-10 as an appetizer.