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Ingredients
1 Tablespoon olive oil
1 Portabella mushroom, stem removed
6 Medium raw shrimp, peeled
1/4 Cup artichoke hearts, quartered
1 Large Roma tomato, diced
1/4 Cup chicken stock
1/4 Cup beef gravy
1 Garlic clove, crushed
2 Fresh basil leaves, chopped
2 Tablespoons Parmesan cheese
2 Tablespoons butter
Salt & pepper to taste
Instructions
Place the mushroom in a non-stick pan over medium heat, season with salt and pepper, and cook 4 min. per side. Remove the mushroom from the pan and set aside.
In the same pan, place oil, shrimp, artichokes, tomatoes, and garlic. Cook for 2 minutes. Add chicken stock and beef gravy. Cook for one minute. Add basil and butter and stir until the butter melts. Remove from heat and pour over mushroom.