Buffalo Shrimp Portobellos
Stuffed Portobello Mushrooms with a spicy kick!
4 Portobello Mushroom Caps, stems removed
16 ounces Large Shrimp (uncooked weight)
1/4 c. Buffalo Wing Sauce (I used Franks, but choose what you prefer)
1/4 c. Ranch Dressing
2 Tbsp. Cream Cheese
1 c. Mozzarella Cheese, shredded
Spray nonstick spray in a baking dish and place Portobellos upside down in the dish. Broil on High broil for 10 minutes and remove.
Meanwhile, cook the shrimp on the stove on medium and remove when slightly pink and no longer translucent. Remove from heat, drain, and place in a bowl. Put the sauces and cream cheese in the skillet and heat until the cream cheese is melted. Pour the sauce over the shrimp in the mixing bowl. Add the shredded Mozzarella cheese and mix until the shrimp is well coated.
When the Mushrooms are finished broiling, drain the excess moisture, then evenly top the mushrooms with the shrimp mixture.
The oven is probably already warm from broiling the mushrooms. Change the temperature to 350F (180C) and bake for about 10 minutes. Serve warm.