Shrimp Barchester or Tiger Prawns stuffed with Wild Mushrooms on Grilled Portabellas

This 1st course was named for a friend.
Serves six

• 6 medium sized Portabella Mushroom Caps
• 6 Tiger Prawns 12count - the count refers to an estimate of how many shrimp to a lb. These are BIG prawns
• 1 package dried Porcini Mushrooms
• Bread crumbs
• 1 and ¼ cup of Madeira
• ¼ cup of Merlot
• 1 can diced tomatoes with Italian herbs
• 2 garlic cloves diced
• 1 TBL butter
• olive oil
• Kosher salt
• Fresh cracked pepper
• Freshly grated Parmesan
• Reconstitute the Porcini Mushrooms in 1 cup of Madeira
• Prepare grill if using charcoal

In a sauce pan heat oil over medium flame add 1 garlic clove and sauté for 1 minute
Add Tomatoes and Merlot
Season with Salt & Pepper
Simmer until liquid is reduced
Set aside and keep warm

Heat olive oil and butter in sauté pan
Sauté 1 clove garlic until soft
Drain Mushrooms, finely chop, and add to pan
Add ¼ cup Madeira
Season with salt & pepper
Simmer until liquid is reduced by half
Add bread crumbs - mix well

Split the back of the prawns and butterfly leaving shells intact
Stuff with Mushroom mixture
Brush with olive oil
Set aside

Generously brush the Portabella caps with olive oil and season with salt and pepper

Grilling
Grill Prawns feet side down until shells turn pink and meat is firm and loses that translucent look.
At the same time grill Portabellas gill side down for five minutes then turn grill until liquid begins to show and Mushrooms become soft
Fill Mushroom cavity with Tomato mixture
Remove from heat
Top Mushroom with Stuffed Prawn
Garnish with freshly grated Parmesan and serve