Shrimp Rockefeller Stuffed Mushrooms

By carinem25

Cal: 76, Fat: 5g

Ingredients

• 24 large button mushrooms
• 1 lb. large shrimp p&d, cut into chunks
• salt and red pepper flakes
• 3 oz. cream cheese, softened
• 3 T. mayonnaise
• 1 T. milk
• 1.5 c. frozen chopped spinach, thawed and squeezed dry
• 3 T. parmesan, grated
• 2 t. minced fresh tarragon
• 1 t. fresh lemon juice
• 1/2 t. worchestershire sauce
• 2 T. scallions, minced
• salt, cayenne, nutmeg to taste
• 1/3 c. fresh bread crumbs
• 2 T. evoo
• 2 T. parmesan grated

Preparation

Step 1

Preheat oven to 425.

Prepare mushrooms by first removing and discarding stems. Arrange caps on baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over and roast 5 minutes more. Remove mushrooms from oven; leave oven on.

Saute shrimp in 1 T. olive oil in a skillet over medium high until just pink, about 2 minutes. Season with salt and red pepper flakes; set aside.

Combine cream cheese, mayonnaise, and milk in a bowl. Add spinach, 3 T. parmesan, tarragon, lemon juice, worchestershire, scallions, and seasonings.

Toss breadcrumbs with 2 T. oil, 2 T parmesan, salt and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.