Linda's Shrimp Stuffed Mushroom Caps

• 16 large mushrooms, stems removed
• 2 (6 ounce) cans shrimp, drained or 16 large shrimp, fresh, shells and tails removed
• 1 teaspoon sriracha sauce, to taste (found in Asian section in the supermarket or in Asian Market)
• 1 teaspoon chili-garlic sauce, to taste (found in Asian section in the supermarket, in Asian Market)
• Ritz cracker, 1 sleeve
• 12 cup butter, melted
• 14 cup parmesan cheese
• 1 lemon, juice of, divided

1. Wipe off any dirt on mushrooms with a dry paper towel.
2. Remove stems, and put mushrooms in a 9x13" pan.
3. If Using Canned Shrimp:.
4. Mince the shrimp between your fingers.
5. Add Siracchia and chili garlic sauce to shrimp, starting with 1 teaspoons each, and mix together well.
6. Spoon mixture into each mushroom cap.
7. Set aside.
8. If Using Fresh Shrimp:.
9. Set a shrimp inside of each mushroom cap.
10. Mix Siraccha sauce and chili sauce together, starting with 1 teaspoons each, and spoon over shrimp.
11. Set aside.
12. Crush Ritz crackers with hands, into a med.
13. size bowl.
14. Add Parmesan cheese, juice of 1/2 lemon, and melted butter, and mix well.
15. Top each mushroom with a generous portion of cracker mixture.
16. Squeeze the other half of lemon over all.
17. Bake at 350, for 10-12 minutes until mushrooms are done and top is lightly browned.

mushrooms, shrimp, sriracha sauce, chiligarlic sauce, cracker, butter, parmesan cheese, lemon

Taken from www.food.com/recipe/lindas-shrimp-stuffed-mushroom-caps-249348 (may not work)