Mushroom caps can be filled with anything. In this recipe, shrimp fills in nicely.
Keyword mushrooms, small shrimp
Author Lynn / Turnips 2 Tangerines
16ounces mushrooms, stems removed and wiped clean of any dirt
1/3cup sliced green onion (set aside 2 tablespoons for garnish)
2garlic cloves minced
3ouncescream cheese, softened
14 oz cantiny shrimp, drained
1/4teaspoondried thyme leaves
salt and pepper, to taste
1/2cupshredded Parmesan cheese
Preheat oven to 350º
Heat oil in a large, heavy skillet over medium-high heat.
Add onion, celery and garlic. Saute until tender, about 5 minutes. Add cream cheese, stir until soften.
Place cream cheese mixture into a medium bowl; mix in shrimp, lemon zest, thyme, paprika, and panko breadcrumbs. Season filling to taste with salt and pepper. Arrange mushrooms, gill side up, on an oiled baking sheet. Generously mound filling in mushrooms, pressing filling down slightly. Sprinkle with Parmesan cheese.
Bake mushrooms until tender about 20 to 30 minutes.