Shrimp-Stuffed Portobellos

Lately, I've had this hankerin' for shrimp...and mushrooms.  I'm in the south, can't I talk that way?  It's rather fun.  So, anyhoo, this recipe came to me at the grocery store one day...during the hankerin'.  

I bought the ingredients and went to work.  All I can say is - that evening, we feasted.

I hope you enjoy the feast!  This recipe has been shared on Allergy Free Wednesdays and Gluten Free Fridays.

Mangia!

Ingredients:
For Marinade:
2 tablespoons coarse mustard
1 teaspoon honey
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

For Mushrooms and Filling:
6 portobello mushrooms
2-3 tablespoons olive oil
2 cloves garlic, minced or pressed
1 large ripe tomato or 2 plum tomatoes, diced
1/3 cup Chardonnay
about 4 handfuls (or is it hands-full?) of spinach
salt and pepper to taste

2 pieces of Yummy Grain Free Bread, toasted
1/2 cup Pecorino Romano cheese, grated (if tolerated)

Instructions:
Prepare vinaigrette:
In a small bowl, whisk together mustard, honey and balsamic vinegar.  While whisking, slowly add olive oil in a steady stream.  This will allow vinaigrette to emulsify.

Prepare mushrooms:
Carefully remove stems and set aside.  With a small spoon, scrape out the "gills" of the mushroom.  Then wash and pat dry.

Marinate mushrooms in the vinaigrette for about 15 minutes (or more - whatever your time allows).  

Remove mushrooms from marinade and grill or broil on both sides for several minutes.  Set aside.

For filling:
Chop shrimp and set aside.  

Wash mushroom stems and chop.  Heat a saute pan to medium.  Once hot, add olive oil.  Next, add stems, chopped tomato, and spinach.  Saute for a several minutes until tomato is soft and liquid is evaporating.  Add garlic and saute for 30 seconds or until fragrant.  Next, add Chardonnay.  Continue to saute until liquid is reduced.  Finally, add shrimp and continue to saute until shrimp are pink and fully cooked (don't overcook).  Salt and pepper to taste.  Set aside.

Pulse the grain free bread in a food processor, or just crumble with hands.  Add the grated Romano cheese and about 1-2 tablespoons of olive oil.  Toss with a fork.

Line a baking sheet with parchment paper.  Place grilled (or broiled) portobellos on baking sheet.  Stuff mushrooms with shrimp filling.  Sprinkle breadcrumb mixture on top.

Place stuffed portobellos under broiler and broil until golden brown.  Eat immediately - or while warm.