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Stuffed Mushrooms
Ingredients:
2 sticks butter
4 8-ounce packages whole mushrooms
3/4 pound cooked fresh shrimp (use the least expensive shrimp)
3 cups Mrs. Cubbitson's or Pepperidge Farms stuffing crumbs
3/4 cup Kraft parmesan cheese from a can
3 teaspoons garlic powder
3 tablespoons dried minced onion
3 tablespoons chopped parsley
Melt the butter in a large plastic bowl in the microwave and set aside.
Brush the mushrooms lightly with a mushroom brush or paper towel to remove any soil. Pull out the stems, chop half of the stems into
tiny pieces and put them in the bowl of butter. Discard the remaining stems.
Working gently using a grapefruit sectioning knife, hollow out the underside of the mushroom caps and add the pieces to the bowl.
Chop the shrimp into tiny pieces (I use my Cuisinart). Add the shrimp and remaining ingredients to the bowl and mix well.
Gently stuff the mushroom caps, overstuff them actually, and place them on a foil-lined cookie sheet that has a lip all the way
around to catch the melted butter.
Bake at 350 degrees for 20 minutes or until the stuffing tops are browned.
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