SHRIMP ROCKEFELLER STUFFED MUSHROOMS

SHRIMP ROCKEFELLER STUFFED MUSHROOMS image

Yield 24 caps

Number Of Ingredients 16

24 large button mushrooms
Salt
1 lb peeled, deveined, shrimp cut in chunks
1 Tbl olive oil
3 oz cream cheese
3 Tbl mayo
1 Tbl milk
10 oz frozen chopped spinach, thawed and squeezed
1 tsp lemon juice
1/2 tsp Worcestershire
1 tsp dry tarragon
2 Tbl scallions minced
1/2 c bread crumbs
3 Tbl olive oil
4 Tbs parmesan
Salt, Pepper, Cayenne to taste

Steps:

Preheat oven to 425 degrees. Remove and discard stems from mushrooms. Arrange on baking sheet stem side up, sprinkle with salt and roast 10 min. Flip caps over and roast 5 more minutes. Remove but leave oven on. Sauté shrimp in 1 tablespoon olive oil over medium heat just until pink, about 2 minutes. Season with salt and pepper and set aside. Combine cream cheese, mayo, milk, spinach, Parmesan, salt & pepper in a small bowl. Stuff mushrooms and place 2-3 shrimp pieces in each cap topping with cream cheese mixture. Sprinkle with bread crumbs and bake about 8 minutes. Serve hot.

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