Makes 4 servings
Rather than a baked dough crust, the portobello itself serves as the base for this pizza-like dish. Serve with hot garlic bread.
Prepare Italian Vinaigrette Marinade by whisking all ingredients together. Place mushrooms in marinade and allow to sit for 2 hours. Preheat oven to 400°F. Grill mushrooms for 1 minute on each side. Heat olive oil in a medium skillet and sauté shallot, garlic, shrimp or crabmeat until shallots are soft and shrimp is pink. Top each mushroom with 1/4 of the sautéed mixture. Top each with 1/4 of the cheese. Place on a baking sheet and into the preheated oven 5 to 7 minutes or until cheese is melted. While mushrooms are in the oven, heat marinara sauce and ladle about 1/2 cup on each of 4 plates. Spread into a thin layer. When mushrooms are ready, place 1 on each plate, atop marinara, and garnish each with parsley.