1 pound large mushrooms
2 tablespoons butter
1 tablespoon olive oil
1/2 cup onions, finely chopped
2 cloves garlic, minced
1/2 pound raw peeled and deveined shrimp, chopped
1/2 cup fine bread crumbs
1/4 cup dry white wine
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly grated black pepper
1 pinch red pepper flakes (optional)
1/4 cup grated Parmesan cheese, grated
juice of half a lemon (1 – 2 tablespoons)
fresh thyme leaves or chopped fresh parsley for garnish
- Position a rack in the center of the oven and preheat the oven to 400 degrees. Prepare a baking dish that is just large enough for all the mushrooms to fit side by side. Lightly coat the dish with oil.
- Wipe the mushroom clean with a damp paper towel. Remove the stems from the mushrooms and set them aside. Place the mushroom caps, stem side up in the prepared baking dish. Finely chop the mushroom stems.
- Heat the butter and olive oil in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the onion, and garlic and cook for 6 to 8 minutes until the onions are tender. Add in the chopped shrimp, breadcrumbs, lemon juice, white wine, parsley, salt, black pepper, and the pinch of red pepper flakes (if using). Increase the heat to medium-high and cook for 1 to 2 minutes, stirring as needed until the shrimp just begin to turn opaque. Remove the pan from the heat and stir the Parmesan cheese and lemon juice into the shrimp mixture.
- Divide the shrimp mixture among the caps. Bake mushrooms until tender and filling begins to brown, 20-25 minutes. Garnish with fresh thyme leaves or chopped parsley. Serve hot.