Stuffed Shrimp Mushrooms


  • 24 lg mushroom caps (stems removed and chopped fine)
  • 1 lb cooked shrimp-finely chopped
  • 1 egg-beaten
  • 1/4 cup bread crumbs
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped italian parsley (flat leaf)
  • 3 tbsp. melted butter
  • 1 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

In a large bowl combine all ingredients except caps, heavy cream and cheese. Add salt and pepper to taste. Stuff into mushroom caps. Bring cream to a boil and add grated parmesan, stirring with a whisk constantly. Take off the fire and reserve. Bake the mushroom caps in a 425F. preheated oven for 10 min. Spoon the creamy cheese sauce over the caps and brown under the broiler. Serve on 8 preheated plates, 3 per person. Drizzle any remaning sause around the mushrooms.

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