Grilled Portabella Mushrooms with Shrimp and Artichoke

1 Tbl. olive oil
1 Portabella mushroom, stem removed
6 medium raw shrimp, peeled
1/4 cup artichoke hearts, quartered
1 large Roma tomato, diced
1/4 cup chicken stock
1/4 cup beef gravy
1 garlic clove, crushed
2 fresh basil leaves, chopped
2 Tbl. Parmesan cheese
2 Tbl. butter
salt and pepper to taste

Place the mushroom in a non-stick pan over medium heat, season with salt and pepper, and cook 4 min. per side. Remove the mushroom from the pan and set aside.

In the same pan, place oil, shrimp, artichokes, tomatoes, and garlic. Cook for 2 min. Add the chicken stock and beef gravy. Cook for one minute. Add basil and butter and stir until the butter melts. Remove from heat and pour over mushroom.

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