Shrimp Scampi Stuffed Mushroom Caps

A garlic butter sauced shrimp curls inside each mushroom cap. The whole cap is served atop a slice of baguette to catch the wonderful garlic butter and mushroom juices.

• Ready In: 30 mins
• Serves: 10
• Yields: 50 mushroom caps

Ingredients

• 50  mushrooms (half-dollar sized)
• 50  small raw shrimp, peeled, deveined
• 1⁄2 lb sweet butter, softened
• 6  garlic cloves (chopped or crushed)
• 2  tablespoons fresh parsley, chopped
• 1  long baguette (very narrow French bread)

Directions

1. Preheat oven to 400°F.
2. Remove stems from mushrooms and set aside for another use.
3. Set mushroom caps on baking sheet and curl one shrimp in each cap.
4. Blend butter, garlic and parsley together in a small bowl; with a rubber spatula, place the butter blend into a pastry bag or use a plastic baggie and clip off a small corner; you could also just use your clean fingers & a small spoon to fill the caps.
5. Pipe 2/3 t into each cap.
6. Bake for 15-20 minutes, until shrimp are pink.
7. Serve atop a slice of baguette.