Portabello portabello shrimp



1 portabello mushroom
3 large shrimp, peeled and deveined
4 quartered artichokes hearts
2 Tbsp. julienned sun-dried tomatoes
1 tsp. chopped garlic
Pinch of salt and pepper
1 cup heavy cream

Clean gills from mushroom, coat with olive oil and roast in a 350 degree gas oven for 10 minutes (should be soft to touch.) Cook remaining ingredients in a sauté pan until cream thickens and shrimp are firm. Place cooked portabello on plate and top with shrimp mixture. Garnish with chopped scallions. Can serve with wild rice, mashed potatoes or serve alone as an appetizer. Serves 1