The kids really like mushrooms, so I am constantly trying new ways to make them. This is one that I started making about a year ago, but it is well worth repeating. Jan does not like bacon (a childhood trauma), but you may sauté the vegetables in the grease of 1 strip of fatty bacon instead of butter. If you do this, you may also crumble up the bacon and add it to the mix.
12-15 medium sized white button mushrooms,
3 Tbs. olive oil
1 Tbs. butter
2 cloves garlic, minced fine
2 Tbs. green onion, minced fine
2 Tbs. celery, minced fine
½ tsp, thyme
1 tsp. white balsamic vinegar
Salt and pepper, to taste
¼ cup panko (bread crumbs)
7-8 raw shrimp, peeled and minced fine
1. Brush the mushrooms clean and stem.
2. Put a bit of olive oil in your left palm and coat the mushroom cap with oil by rolling it around in your palm, arrange on a small Pam-ed baking tray.
3. In a small pan, sauté the vegetables lightly and then add the spices and vinegar. Remove from the heat and let the pan cool slightly.
4. Add the panko, minced shrimp and mix thoroughly.
5. Use a small spoon to fill the mushroom caps with the mix, packing them lightly.
6. Bake at 350° for 20 minutes. Let cool for 2-3 minutes before serving.