Shrimp Stuffed Mushrooms, So Amazing

Everybody has a favourite recipe or food they state is “The Best”. Well, recipe readers, this is one you absolutely MUST make and try. It IS, by far, THE best you will ever eat. Don made these for our appetizer for Easter. OMGoodness!

• 12 large, white mushrooms, stems and gills removed
• 24 medium size frozen shrimp, tails removed and cleaned
• 1/2 cup cream cheese, softened
• 1/2 tsp. Worcestershire sauce
• pinch of garlic powder
• 1 dash hot sauce
• 1 cup Pepper Jack cheese, grated

Spray a 9 x 13 inch baking dish, set aside.

Fill a saucepan with water and simmer the mushroom caps over a medium heat for about 2 minutes until they begin to soften. Remove the mushrooms with a slotted spoon, drain and cool down, hollow side down, on paper towels for approximately 15-17 minutes.

While the mushrooms are cooling on the paper towel and the mushroom water is still simmering, gently cook the shrimp until just pink. Mix the cream cheese, garlic powder, hot sauce together and add the shrimp, blending well.

Spoon about 2-3 teaspoons of the mixture into each cap and place 2 shrimp per cap. Now place, stuffing side up in the baking dish, sprinkle with the Pepper Jack cheese over each cap. Cover and refrigerate overnight to blend the flavours and firm up the stuffing.

Preheat oven to 400 degrees. Uncover the dish and bake the mushrooms in the oven for about 15 minutes until the cheese has browned and is bubbling.

Now the secret….this would feed 3 (4 each) or 4 (3 each).  NAH! We took the 4 each and revelled each and every bite. Oh me, Oh my….never have I tasted anything this good in an appetizer.