Shrimp Stuffed Mushrooms

• 7 to 8 oz. mushrooms (broad capped)
• juice of 1/2 lemon
• 1 Tbsp. butter
• 1 small rib celery, minced
• 2 oz. salad shrimp, chopped
• additional few drops lemon juice
• few sprigs fresh thyme or 1/4 tsp. dried thyme
• 1/8 tsp. salt
• freshly ground pepper to taste
• 2 Tbsp. dried bread crumbs

1. Wipe the mushrooms with a paper towel to remove dirt.
2. Remove and mince the stems.
3. Bring a 2-quart saucepan half full of water with the lemon juice to a boil.
4. Immerse cleaned mushroom caps; boil for 2 minutes, or just until softened.
5. Drain on a towel, rounded side up.
6. Melt the butter in an 8-inch skillet over medium heat.
7. When foamy, add the minced mushroom stems and celery.
8. Cook, covered, for 2 to 3 minutes, stirring often.
9. Add the shrimp, lemon juice, thyme, salt, pepper and bread crumbs.
10. Turn heat to high; cook 30 seconds more, uncovered.
11. Remove shrimp mixture from heat. Place a heaping teaspoonful on each mushroom cap.
12. Place stuffed mushrooms on a baking sheet; broil until bubbly, 6 to 8 minutes. Makes 12 to 14 appetizers.
13. Each contains 22 calories.

mushrooms, lemon, butter, celery, salad shrimp, lemon juice, thyme, salt, freshly ground pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257680 (may not work)