INGREDIENTS:

• 20 large baby portobello mushrooms, stemmed
• 3.5 ounces cooked shrimp, minced
• ½ cup bread crumbs
• ½ cup cream cheese
• 2 chopped scallions
• 2 teaspoons garlic powder
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano cheese
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper

INSTRUCTIONS:

1. PREHEAT THE OVEN: Preheat the oven to 350°F.
2. PREPARE THE MUSHROOMS: Spread the stemmed mushrooms on a baking sheet and bake for 15 minutes. This helps the mushrooms release some liquid. Remove from the oven and carefully discard any excess liquid from the baking sheet.
3. PREPARE THE FILLING: In a medium bowl, combine the minced cooked shrimp, bread crumbs, cream cheese, chopped scallions, garlic powder, grated Parmesan cheese, grated Romano cheese, dried oregano, salt, and pepper. Mix all the ingredients until well combined.
4. FILL THE MUSHROOMS: Fill each mushroom cap with approximately a tablespoon of the filling mixture. Ensure that each mushroom is generously filled.
5. BAKE THE STUFFED MUSHROOMS: Place the filled mushrooms back on the baking sheet. Bake them uncovered in the preheated oven for 30 to 35 minutes, or until the filling becomes browned and the mushrooms are cooked.
6. SERVE: These stuffed mushrooms are best served warm. They make a delightful appetizer or party snack. Enjoy!

Here are a few variations you can try for stuffed mushrooms:

1. Spinach and Feta Stuffed Mushrooms:
   • Add 1 cup of cooked and chopped spinach to the filling mixture.
   • Replace the shrimp with crumbled feta cheese.
   • Add a pinch of nutmeg to the filling for extra flavor.
2. Sausage and Cream Cheese Stuffed Mushrooms:
   • Cook and crumble ½ cup of your favorite sausage (e.g., breakfast sausage or Italian sausage).
   • Combine the cooked sausage with cream cheese, chopped scallions, and a bit of shredded cheddar cheese.
   • Add a dash of hot sauce or red pepper flakes for a kick.
3. Mushroom and Bacon Stuffed Mushrooms:
   • Chop the mushroom stems that were removed and mix them into the filling mixture.
   • Cook and crumble 3-4 slices of crispy bacon.
   • Combine the bacon with cream cheese, garlic powder, and grated Parmesan.
   • Top each stuffed mushroom with a sprinkle of grated cheddar cheese before baking.
4. Crab and Gouda Stuffed Mushrooms:
   • Use 3.5 ounces of crab meat (canned or fresh) instead of shrimp.
   • Combine the crab meat with cream cheese, finely grated Gouda cheese, chopped scallions, and a touch of Old Bay seasoning.
   • A squeeze of lemon juice adds a nice zesty flavor.
5. Vegetarian Stuffed Mushrooms:
   • Skip the shrimp or any meat and create a vegetarian version.
   • Use a combination of sautéed vegetables such as bell peppers, zucchini, and onions.
   • Incorporate your favorite shredded cheese, like mozzarella or Monterey Jack, into the filling.
7. Spinach and Feta Stuffed Mushrooms:
   • Add 1 cup of cooked and chopped spinach to the filling mixture.
   • Replace the shrimp with crumbled feta cheese.
   • Add a pinch of nutmeg to the filling for extra flavor.
8. Sausage and Cream Cheese Stuffed Mushrooms:
   • Cook and crumble ½ cup of your favorite sausage (e.g., breakfast sausage or Italian sausage).
   • Combine the cooked sausage with cream cheese, chopped scallions, and a bit of shredded cheddar cheese.
   • Add a dash of hot sauce or red pepper flakes for a kick.
9. Mushroom and Bacon Stuffed Mushrooms:
   • Chop the mushroom stems that were removed and mix them into the filling mixture.
   • Cook and crumble 3-4 slices of crispy bacon.
   • Combine the bacon with cream cheese, garlic powder, and grated Parmesan.
   • Top each stuffed mushroom with a sprinkle of grated cheddar cheese before baking.