In the 70-80′s I owned a chain of restaurants in the Los Angeles area called The Original Sicilian Pizza Company. I have since sold the restaurants and the last one closed in 1988. These are some of the recipes that I had on my menu.

Original Sicilian Pasta Co. Stuffed Portobellos

8 Medium Portobello Mushrooms — cleaned
8 Oz. shrimp — chopped fine
1 C. mushrooms — chopped fine
1/2 C. onions — chopped fine
3 Oz. Butter
1 Oz. Olive Oil
1 Tbsp. Garlic — minced
2 Medium eggs
2 Tbsp. Lobster Base
2 C. Breadcrumbs
1 Tbsp. parsley
1 tsp. coarse ground black pepper
2 Oz. white wine
12 Oz. crabmeat — shredded
8 Oz. Mozzarella Cheese — shredded

Brush Portobellos with olive oil and grill until done approx 5-7 minutes. Meanwhile saute shrimp, mushrooms, and onions in butter, olive oil and garlic until shrimp turns pink. Remove from heat, add all other ingredients and mix well until mixture becomes firm. Add an additional egg or additional breadcrumbs until the mixture can easily be formed by hand into balls. Place approx 4-5 ounces into portobello mushroom, spreading so that it covers from edge to edge. Sprinkle with shredded mozzarella, and broil until cheese starts to brown. Serve.