Copyright Thomas Saaristo  All Rights Reserved
Shrimp scampi stuffed mushrooms on Crostini
Who doesn't love stuffed mushrooms ... and who couldn't use another recipe for
stuffed mushrooms

50 button mushrooms
100 rock shrimp
1/2 lb butter, at room temperature
6 large cloves garlic, minced
3 tablespoons minced fresh parsley
1 cup grated Parmesan cheese
1 long French baguette cut into Crostini

Heat oven to 375 degrees Fahrenheit

Remove stems from mushrooms and discard

Place mushroom caps in two 9 x 13 baking dishes and place two rock shrimp in each

Mix together the butter, garlic and parsley together in a small bowl; with a rubber
spatula, place the butter blend into a pastry bag (or use your clean fingers & a small
spoon) and fill the caps with about 2/3 teaspoon of the butter mixture (depending on
the size of the caps. Sprinkle with Parmesan cheese

Bake for 22 to 24 minutes, until shrimp are no longer translucent and the mushrooms
are bubbling hot and the cheese is golden brown

Place each Shrimp scampi mushroom on a Crostini and serve hot or warm