Don made these and my goodness, they are truly awesome. If you make them once, you will definitely make them many more times.
- 20 very large white mushrooms, stems removed
- 12 medium shrimp, tails on
- 1/2 cup softened cream cheese
- 1/2 tsp. Worcestershire sauce
- pinch of garlic powder
- 3/4 cup s grated Parmesan Cheese
Steam the shrimp for about 60 seconds, remove and let cool enough to remove the shell and tail. Lightly chop.
Lightly grease a 9 x 13 inch baking dish. Fill a saucepan with water and simmer the mushrooms caps over a medium heat for 2 minutes, until they begin to soften. Remove the mushrooms with a slotted spoon, drain and let cool, gill side down on paper towels for about 15 minutes.
While the caps are cooling down, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder in a bowl and blend well. Spoon about 2 -3 tsp. of the mixture in each mushroom cavity in the baking dish and cover, placing in the refrigerator for about 3 hours to blend the flavours and firm up the stuffing.
Preheat the oven to 400 degrees. Uncover the dish and bake for about 15 minutes until the cheese is browned and bubbling.
Serve with a glass of chilled white wine, and a couple of other nibblers for a great start to Friday night.