2 large Portobello Mushrooms
4 Tbsp/ onion and chive cream cheese
2 cups small shrimp
1 cup mozzarella
6 slices fontina cheese
Remove stem from Portobello and wash. Of the above ingredients put half
of each on each cap. First put 2 Tbsp cream on inside of each cap.
Mound on 1 cup of the shrimp, cover with 1/2 cup of mozzarella then lay
3 slices of fontina on the top of each. Bake in a casserole dish with
1/2 cup of water in the bottom at 350 degrees until cheese is melted and
just starting to brown.