SCAMPI STUFFED SMOKED PORTOBELLO MUSHROOMS
2 Tablespoons extra virgin olive oil, divided
1 pound shrimp, medium, 32 to 36 count, peeled and de-veined
12 green onions including tops, sliced into thin rounds
4 fresh garlic cloves, minced
1 Tablespoon fresh ginger, minced
6 whole Portobello mushrooms, 4 to 5 inches in diameter
2 teaspoons Italian seasoning
2 eggs, extra large or jumbo, beaten
1/2 c. fresh parsley, minced
1 c. sour cream
4 ounces Parmesan cheese, (or Romano), grated
4 ounces mozzarella cheese, shredded
1 Tablespoon fresh lemon juice
1/2 c. Italian bread crumbs
Salt and pepper to taste
Cut each shrimp into 3 or 4 pieces. Heat 1 tablespoon oil in a 12" skillet over high heat. Add the shrimp, onions, garlic and ginger to the pan and quickly sauté, stirring and/or shaking pan just long enough to turn the shrimp pale pink, about 1 minute. Remove shrimp from pan with a slotted spoon leaving as much of the pan dripping in pan as possible. Set shrimp aside.
Cut about 1/2" inch off of the bottom of the stems. Remove stems, taking care not to damage the caps. With the tip of a silver teaspoon scrape out the dark gill-like material on the underside, again being careful not to damage the cap.
Scrape deeply enough to reach the pale colored flesh underneath, add the scrapings to the reserved stems and mince. Brush each cap lightly with remaining olive oil and set on a shallow aluminum pan with 10 or 12 small holes punched in the bottom.
Return skillet to high heat and add the minced mushroom meat and the Italian seasoning. Cook, stirring, for 4 or 5 minutes or until all moisture has evaporated. Remove from heat. Add the reserved shrimp, eggs, parsley, sour cream, mozzarella, Parmesan, lemon juice, bread crumbs, salt and pepper to taste and mix thoroughly. Smoking, Mound shrimp mixture into mushroom caps.
Place in smoker at 200°F, over hickory wood, for one hour. Serve at room temperature or chilled. May be garnished with additional sour cream before serving.
Slice each cap into 8 pie shaped wedges to serve as appetizers, or leave whole to serve 6 as a first course.