Recipes - MOMS Club, Tampa

Romano Shrimp-Stuffed Mushrooms
From the Kitchen of Shelby W.

20 large fresh mushrooms
1 (4.5 oz) can shrimp, drained, rinsed, broken up
1 (4 oz) container whipped cream cheese with chives
1/2 tsp. Worcestershire suace
Dash of garlic powder
Grated Romano cheese

Remove stems from mushrooms. Simmer the caps in boiling water for 2 minutes. Drain; invert caps on paper towels. Cool. Meanwhile, combine shrimp, cream cheese, Worcestershire sauce and garlic powder. Spoon shrimp mixture into mushroom caps. Place in shallow baking pan or dish. Sprinkle with Romano cheese. Cover; chill 3 - 24 hours. Uncover; bake in 400-degree oven for 15 minutes.