- 1/2 lb steamed shrimp
- 4 Tbsp extra-virgin olive oil, divided
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 leek, halved and sliced 1/4" thick
- 2 oz goat cheese
- 1 Tbsp non-fat Greek yogurt
- 2 portobello mushrooms, gills removed
- 1 Tbsp breadcrumbs
- 1 Tbsp fresh parmesan
- 1/4 bn fresh parsley (optional)
Preheat oven to 350°.
Remove tails from steamed shrimp and chop into small pieces. Set aside.
In a medium frying pan over medium heat, add 2 tablespoons olive oil and heat until shimmering. Add shallots and cook, stirring often, until fragrant, about 1 minute. Add garlic and leeks and continue to cook until leeks become soft, about 2-3 minutes. Add goat cheese, Greek yogurt, and shrimp and continue to cook until cheese is warm enough to coat shrimp and leek mixture. Remove from heat and set aside.
Lightly oil bottom of a sheet pan. Coat portobellos with remaining 2 tablespoons of olive oil and place on sheet pan. Fill mushrooms with shrimp-leek mixture, topping with breadcrumbs and parmesan. Place in oven until warmed through and tops of mushrooms begin to brown, 15-20 minutes.