• 24 large, mushrooms, stems removed
• 1/4 c. olive oil
• 1 tsp. lemon juice
• Salt
• Pepper
• 1 recipe stuffing (see below)
• 1 recipe topping (see below)

1. Heat oven to 450 degrees. Set a wire rack inside a baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper. Arrange mushrooms, gill side up, on rack and roast about 20 minutes. Turn caps over and roast about 10 more minutes.
2. Cool and fill with stuffing. ( I use a spoon for this.) You can refrigerate them at this point on a paper towel-lined plate. Just before serving, press each cap into the topping mixture and bake until hot and slightly browned. Maybe 10 minutes or so.

• 1/4 lb. cooked, peeled shrimp
• 1/2 c. shredded cheddar cheese
• 2 oz. cream cheese
• 2 tbsp. jarred roasted red peppers
• 3 scallions, sliced
• 1 clove garlic, minced or pressed
• 1 tbsp. lemon juice
• 1/2 tsp. Old Bay seasoning
• 1/4 tsp. salt
• 1/8 tsp. pepper

Process all ingredients in food processor until smooth.

Topping

• 3/4 c. bread crumbs (I used Panko)
• 1 tbsp. fresh parsley, chopped
• 2 cloves garlic, minced or pressed
• 2 tbsp. olive oil

Mix together