Ingredients
24 large fresh mushrooms2 tablespoons butter1/4 cup chopped sweet red pepper2 tablespoons finely chopped onion1 garlic clove, minced1 teaspoon Italian seasoning1/2 teaspoon salt3 tablespoons cream cheese1 cup chopped cooked shrimp1/2 cup seasoned bread crumbs1/4 cup grated Parmesan cheeseMinced fresh parsley, optional
Preparation
Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs.
Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
