Okay, I’m a little late, but at least I did it. This week we had to make something with mushrooms. At first I thought I’d do some sort of strudel-type dish with phyllo dough and a mushroom cheese insert (I thought this because let’s face it, many dishes made with mushroom look like poo or barf and I figured with the shrooms inside, it would look good). But then I got lazy and I found the Godfather on AMC, so I needed something quick and easy.

I settled on a poo-looking but delicious tasting and easy to make stuffed mushroom recipe instead. I had this recipe in my files for almost 20 years, since I took my first cooking class at Dierberg’s in St. Louis, but don’t think I’ve made it since then. I figure the points using my lightening (hey all that oil was left in the bowl), they come in at one point each as opposed to the two points in the original recipe. Again, don’t let the images dissuade you.

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

20 large mushrooms, whole — stemmed
1T plus 1t olive oil
a couple of dashes of hot pepper sauce
1 pound shrimp — boiled and peeled (I used frozen cooked, peeled, little shrimp)
20 saltine crackers (I used fat free)
1 bunch green onion — sliced
1/2 cup flat leaf parsley sprigs
2 tablespoons butter — melted
1 tablespoon Worcestershire sauce
1 large egg
1 teaspoon Cajun seasoning
1 teaspoon garlic — minced
1. Wipe mushrooms clean w/ damp paper towel
2.. Place on parchment lined baking sheet.
3. In small dish, combine olive oil and hot pepper sauce;
4. Brush each mushroom w/ seasoned oil.
5. Bake in 350 oven for 5 minutes (maybe longer at 5 minutes, they were still releasing moisture during the second baking)
6. In work bowl of food processor fitted w/ steel knife blade, combine remaining ingredients;
7. Pulse until well combined
8. Generously fill partially cooked mushrooms w/ shrimp stuffing
9. Increase oven temp to 400 and bake mushrooms for 12 to 15 minutes
10. Serve immediately