Funghi Ripiene
| Yield: | 1 Servings |
| Categories: |
| 4 | lg | Portobello mushrooms |
| 1 | lb | Cooked; fresh rock shrimp meat, chopped |
| 1/2 | c | Canned or frozen artichoke hearts; drained and chopped |
| 1/2 | c | Mayonaise |
| 1 | ts | Worcestershire sauce |
| 1 | ts | White pepper |
| 1 | ts | Garlic powder |
| 1 | ts | Lemon juice |
| 4 | tb | Dry bread crumbs |
| Tabasco sauce to taste | ||
| 1/2 | c | Freshly grated parmesan cheese |
| Sliced tomato and basil sprig; for garnish |
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