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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Romano Shrimp-Stuffed Mushrooms Recipe

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This recipe for Romano Shrimp-Stuffed Mushrooms is from Malloch Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 large fresh mushrooms
1 (41/2 oz.) can shrimp, drained and rinsed
1 (4 oz.) container whipped cream cheese with chives
1/2 tsp. Worchestershire sauce
Dash garlic powder
Dash bottled hot pepper sauce
Grated Romano cheese (Parmesan may be substituted)
Directions:
Directions:
Remove the stems from the mushrooms.
Simmer the mushroom caps in boiling water for 2 min.
Drain; invert caps on paper towel. Cool.

Meanwhile, combine the shrimp, cream cheese, Worchestershire sauce, garlic powder and hot pepper sauce.
Spoon shrimp mixture into mushroom caps; place in shallow baking pan or dish. Sprinkle with Romano cheese. Cover; chill 3 to 24 hours.

Before serving, uncover, bake in 400º oven for 15 min.

 

 

 

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