Shrimp Stuffed Mushrooms

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Ingredients

14	portobello mushrooms
30	shrimps, peeled and deveined
1	onion, chopped
2 clove(s)	garlic, minced
150 g	crème fraîche
2 tbsp	single cream
100 g	freshly grated Cheddar cheese
	salt and freshly ground black pepper
2 tbsp	oil
1 tbsp	butter

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

Remove the mushroom stems. Chop the stems and chop 16 shrimps. In a pan, heat the oil. Add the mushroom stems, chopped shrimps, garlic and onions and sauté for 2 minutes. Stir in the crème fraîche and the cream and cook for another minute. Add the cheese and stir until melted. Season to taste with salt and pepper.

Spoon the mixture into the mushrooms. Preheat the oven to 200°C. Divide the mushrooms on a buttered casserole dish and bake for 5-10 minutes.

In a pan, melt the butter. Fry the remaining shrimps until pink and just done. Season with salt and pepper.

Garnish the mushrooms with the shrimps and serve with fresh white bread.