2 Large Portabella Caps
1/2 lb medium tail-off shrimp
8oz Queso Fresca
1 diced jalapenos
1/3 cup diced red onion
1/2 red bell pepper diced
4 tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp white pepper
1/2 tsp chili powder
1/2 tsp mexican oregano
1/2 tsp salt

Add half of the olive oil, cayenne, cumin, pepper, chili powder, oregano
and marinade for 30 min to 1 hour. Heat a medium skillet over medium high
heat and add remaining oil and and vegetables. Cook until onion become
translucent and peppers are softened then add shrimp and let cook 5 to 6
min or until shrimp in no longer opaque. Spoon shrimp mix into mushroom
caps and top with crumbled cheese. Bake in pre heated oven at 400 for 15
to 20 min or until cheese is melted and mushroom caps are soft. Serve with
basmati rice and steamed broccoli or sauteed zucchini and squash.