Shrimp Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

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