This recipe comes courtesy of Pete in Brooklyn, NY. Great title, great combination of things I love. Pete writes:
When that Portobello just won’t do as its told, shrimp slap it. Yank at it, scrape it up, stuff it good and proper. There will be no more of that disrespecting your taste buds. You will get yours with this recipe. If you fail with this dish, you fail at living the good life.
Ingredients (serves 2)
1. 1/2 tbsp CALIVIRGIN olive oil
2. 1 tbsp mayonnaise
3. 1 tsp Sriracha Hot CHILI Sauce
4. 2 large Portobello mushrooms
5. 1/2 lb raw SHRIMP, peeled and deveined
6. 2 green onions chopped coarsely
Remove the Portobello stem and scrape away gills with a spoon. Shower the tops with olive oil and scoop the shrimp mixture evenly between the two scooped out Portobello bottoms. Slide into the oven and bake until the shrimp takes on an orangey hue (approx 25 min).