A Tip of the Hat to the Mushroom Cap...

It's funny just how much your tastebuds change from when you're a little kid hating your broccoli to an adult loving your mushrooms! (and broccoli!). So when I came across this recipe for "Shrimp Rockefeller Suffer Mushrooms with Parmeasan Crumbs", I knew there would be a place for these at every social event I have coming from here on out....I'm seriously about to lick the screen...

You can find all the ingredients you need to make these devine looking poppers below and if you're nervous about the process, head over to The Noble Pig for a step by step guide.

Just call me up when they're ready! :)

Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbsadapted from Cuisine at Home

Prepare and Roast:24 large button mushrooms
Saute in 1 T. Olive Oil1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.
Combine; Add:3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced
Salt and pepper to taste
Toss Together; Top With:1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated

Preheat oven to 425 degrees.