Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon olive oil
• 1 lb large shrimp, peeled, deveined, cut into chunks
• 24 button mushrooms (cremini mushrooms could be used)
• salt
• red pepper flakes
• 3 ounces cream cheese, softened
• 3 tablespoons mayonnaise
• 1 tablespoon milk
• 1 1/2 cups frozen chopped spinach, thawed and squeezed dry
• 3 tablespoons parmesan cheese, grated
• 2 teaspoons minced fresh tarragon (we chose not to use, personal preference)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon worcestershire sauce, sacue
• 2 tablespoons scallions, minced
• salt, to taste
• cayenne, to taste
• nutmeg, to taste
• 1/3 cup fresh breadcrumb
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 preheat oven to 425ºf.
• 2 prepare mushrooms by first removing and discarding the stems.
• 3 arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
• 4 flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
• 5 saute shrimp in 1 t of oil in a skillet over medium-high heat just until pink, about 2 minutes.
• 6 season with salt and pepper flakes; set aside.
• 7 combine cream cheese, mayo, and milk in a bowl.
• 8 add spinach, 3 t parmesan, tarragon, lemon juice, worcestershire, scallions, and seasonings.
• 9 toss crumbs with 2 t parmesan, salt, and pepper to taste in a small bowl.
• 10 stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
• 11 top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
• 12 serve immediately.