Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

• 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

1. Preheat oven to 425u0b0F.
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.

olive oil, shrimp, mushrooms, salt, red pepper, cream cheese, mayonnaise, milk, spinach, parmesan cheese, fresh tarragon, lemon juice, worcestershire sauce, scallions, salt, cayenne, nutmeg, fresh breadcrumb, olive oil, parmesan cheese

Taken from www.food.com/recipe/shrimp-rockefeller-stuffed-mushrooms-with-parmesan-crumbs-338673 (may not work)