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.

Ingredients:

• Italian Vinaigrette Marinade (recipe follows)
• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 2 tablespoons shallots, diced
• 1 tablespoon garlic, minced
• 1 pound peeled shrimp or crabmeat
• 2 cups mozzarella cheese
• 2 cups prepared marinara sauce
• 4 tablespoons parsley, chopped

Italian Vinaigrette Marinade:

• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions:

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.