Shrimp Stuffed Mushrooms
By Chef Debbi Dubbs

¼ cup Olive Oil
½ cup Onion chopped
¼ cup Italian Parsley, chopped
6 ounces Shrimp, cooked and chopped (can be substituted with Crab)
1 cup Bread Crumbs
½ cup Parmesan Cheese, grated
¼ cup Chicken Broth or Vegetable Broth as needed
1 pound Button Mushrooms cleaned with stems removed
Salt and Fresh Ground Black Pepper to taste

Heat oil in heavy large skillet over medium-high heat. Sauté onion until it softens and turns translucent, about 5 minutes.

Transfer to medium bowl; mix in the parsley, shrimp, breadcrumbs, cheese. Moisten with enough chicken broth so filling will stick together. Season to taste with salt and pepper.

Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

Used ½ teaspoon salt and ¼ teaspoon ground pepper

Makes 12-15 appetizers.