Shrimp Rockefeller Stuffed Mushrooms

• 24 large button mushrooms
• Salt
• 1 lb peeled, deveined, shrimp cut in chunks
• 1 Tbl olive oil
• 3 oz cream cheese
• 3 Tbl mayo
• 1 Tbl milk
• 10 oz frozen chopped spinach, thawed and squeezed
• 1 tsp lemon juice
• 1/2 tsp Worcestershire
• 1 tsp dry tarragon
• 2 Tbl scallions minced
• 1/2 c bread crumbs
• 3 Tbl olive oil
• 4 Tbs parmesan
• Salt, Pepper, Cayenne to taste

1. Preheat oven to 425 degrees. Remove and discard stems from mushrooms. Arrange on baking sheet stem side up, sprinkle with salt and roast 10 min. Flip caps over and roast 5 more minutes. Remove but leave oven on.
2. Saute shrimp in 1 tablespoon olive oil over medium heat just until pink, about 2 minutes. Season with salt and pepper and set aside.
3. Combine cream cheese, mayo, milk, spinach, Parmesan, salt & pepper in a small bowl. Stuff mushrooms and place 2-3 shrimp pieces in each cap topping with cream cheese mixture. Sprinkle with bread crumbs and bake about 8 minutes. Serve hot.

button mushrooms, salt, shrimp, tbl olive oil, cream cheese, tbl mayo, tbl milk, spinach, lemon juice, worcestershire, tarragon, tbl scallions, bread crumbs, tbl olive oil, parmesan, salt

Taken from www.epicurious.com/recipes/member/views/shrimp-rockefeller-stuffed-mushrooms-50097713 (may not work)