Mexican Stuffed Portobello Mushrooms

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   Preheat oven to 350. Heat oil in skillet. Saute onions until softened. Add tomatoes, cilantro, garlic and shrimp and saute until shrimp starts to turn pink. Remove from skillet. Brush rounded sides of mushrooms with olive oil and place in hot skillet. Cook until lightly browned. Remove to baking sheet. Mix sour cream with shrimp mixture and stuff into mushrooms. Top with cheese. Bake 350 for 10-15 minutes or until cheese is melted and starting to brown.

* Per serving · 4 servings · Values may vary.

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