Two last dishes for lent. I made a thick sherry cream sauce and added some shrimp and asparagus. I filled portabella caps with the mixture and topped it with bread crumbs, then gratineed it under the salamander. I served it on basil oil. We sold it as an appetizer. I purchased some very nce grouper which we sauteed and topped with gremolata and served it with couscous and a light tomato sauce.