Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.

• Ready In: 1 hr
• Yields: 24 Mushrooms

Ingredients

• 1  tablespoon olive oil
• 1  lb large shrimp, peeled, deveined, cut into chunks
• 24  button mushrooms (cremini mushrooms could be used)
•  salt
•  red pepper flakes
• 3  ounces cream cheese, softened
• 3  tablespoons mayonnaise
• 1  tablespoon milk
• 1 1⁄2 cups frozen chopped spinach, thawed and squeezed dry
• 3  tablespoons parmesan cheese, grated
• 2  teaspoons  minced fresh tarragon (we chose not to use, personal preference)
• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon Worcestershire sauce, sacue
• 2  tablespoons scallions, minced
•  salt, to taste
•  cayenne, to taste
•  nutmeg, to taste
• 1⁄3 cup  fresh breadcrumb
• 2  tablespoons olive oil
• 2  tablespoons parmesan cheese, grated

Directions

1. Preheat oven to 425ºF.
2. Prepare mushrooms by first removing and discarding the stems.
3. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
4. Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
5. Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
6. Season with salt and pepper flakes; set aside.
7. Combine cream cheese, mayo, and milk in a bowl.
8. Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
9. Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
10. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
11. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
12. Serve immediately.