Recipe of the Month: Stuffed Shrimp Mushrooms

12   medium Button, Cremini or Portobello mushrooms, cleaned with stems removed and discarded

  1   box (8 ounce) cream cheese, softened

1/2  cup fresh bread crumbs or panko bread crumbs

  2   garlic cloves, minced

1/2  Tblsp Worcestershire sauce

1/2   cup finely chopped green onions

1/2   cup freshly grated Parmesan cheese

2-3   Tblsp  fresh chopped Italian parsley  

   1    cup shelled shrimp, sautéed, finely chopped

         Salt,pepper, cayenne to taste

Preheat oven to 375 degrees

In a large bowl, stir the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and shrimp. Season with salt, pepper, and/or cayenne to taste.

Lightly spray the outside of mushrooms with olive oil spray and arrange the mushrooms facing down on a baking sheet.  Pre cook for about 2-3 minutes.

Remove from oven and scoop about 1 1/2 tablespoon of the cream cheese/shrimp mixture into each mushroom.  Bake for 20 minutes. Turn the broiler on  at the last minute or so to brown the tops lightly. Stay close and keep an eye on them - broilers can be unpredictable!