Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb large shrimp, peeled, deveined, cut into chunks
24 button mushrooms (cremini mushrooms could be used)
salt
red pepper flakes
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tablespoons parmesan cheese, grated
2 teaspoons minced fresh tarragon (we chose not to use, personal preference)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce, sacue
2 tablespoons scallions, minced
salt, to taste
cayenne, to taste
nutmeg, to taste
1/3 cup fresh breadcrumb
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated

Preparation

Preheat oven to 425\u00b0F.
Prepare mushrooms by first removing and discarding the stems.
Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl.
Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
Serve immediately.