Adapted from Cuisine at Home
Prepare and Roast:
24 large button mushrooms
Saute in 1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.
Combine; Add:
3 oz. cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 tablespoons Parmesan, grated
1 teaspoon dried tarragon or 2 teaspoons fresh, minced
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons scallions, minced
Salt and pepper to taste
Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 tablespoons Olive oil
3 tablespoons Parmesan, grated
Preheat oven to 425 degrees F.
Prepare
mushrooms by first removing and discarding the stems. Arrange caps on
a baking sheet, stemmed side up, sprinkle insides with salt, and roast
10 minutes. Flip caps over and roast 5 minutes more. Remove mushrooms
from oven; leave oven on.
Saute shrimp in 1 tablespoon
olive oil in a nonstick skillet over medium-high heat just until pink,
about 2 minutes. Season with salt and pepper; set aside.
Combine cream
cheese, mayonnaise, milk, spinach, 3 tablespoons Parmesan, tarragon, lemon
juice, Worcestershire, scallions and salt and pepper to taste.
Toss crumbs
with 3 tablespoons oil, 3 tablespoons Parmesan, salt and pepper to taste in a small
bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top
with a generous teaspoon of cream cheese mixture, sprinkle with crumbs,
then bake until heated through and topping is golden, about 8 minutes.
Serve immediately.
--Recipe courtesy of noblepig.com.