Linda's Shrimp Stuffed Mushroom Caps

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 16 large mushrooms, stems removed
• 2 (6 ounce) cans shrimp, drained or 16 large shrimp, fresh, shells and tails removed
• 1 teaspoon sriracha sauce, to taste (found in asian section in the supermarket or in asian market)
• 1 teaspoon chili-garlic sauce, to taste (found in asian section in the supermarket, in asian market)
• ritz cracker, 1 sleeve
• 1/2 cup butter, melted
• 1/4 cup parmesan cheese
• 1 lemon, juice of, divided

Recipe

• 1 wipe off any dirt on mushrooms with a dry paper towel. remove stems, and put mushrooms in a 9x13" pan.
• 2 if using canned shrimp:.
• 3 mince the shrimp between your fingers. add siracchia and chili garlic sauce to shrimp, starting with 1 teaspoons each, and mix together well. spoon mixture into each mushroom cap. set aside.
• 4 if using fresh shrimp:.
• 5 set a shrimp inside of each mushroom cap. mix siraccha sauce and chili sauce together, starting with 1 teaspoons each, and spoon over shrimp. set aside.
• 6 crush ritz crackers with hands, into a med. size bowl. add parmesan cheese, juice of 1/2 lemon, and melted butter, and mix well.
• 7 top each mushroom with a generous portion of cracker mixture. squeeze the other half of lemon over all.
• 8 bake at 350, for 10-12 minutes until mushrooms are done and top is lightly browned.