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LAUREN FARMS ROMANO & PRAWN STUFFED MUSHROOMS

  • 1 lb. freshwater prawns, shelled, cooked and chopped into bite-sized pieces
  • 40 large, fresh mushrooms, cleaned and stems removed
  • 8 oz. cream cheese, softened (use low fat if desired)
  • 1 teaspoon Worcestershire sauce
  • 4 - 6 drops hot sauce
  • ¼ teaspoon garlic powder
  • 3/4 cup grated Romano cheese - divided
  • White wine

1. Saute’ prawns in a small amount of olive oil for about 2-3 minutes.

2. Add a small amount of salt or seasoned salt while cooking. Prawns do not
need to be cooked completely as they will finish cooking in the oven.

3. Chop into bite-sized pieces. Do not overcook!

4. Set cleaned mushroom caps aside.

5. Combine cream cheese, ½ cup cheese, Worcestershire, hot sauce and
garlic powder and mix well.

6. Add prawns and mix. Spoon into mushroom caps.

7. Sprinkle with white wine and remaining Romano cheese.

8. Place stuffed mushrooms in a lightly greased baking pan. (Mushrooms can
be covered and chilled 2-3 hours.)

9. Bake uncovered in a 400 degree oven for 15-20 minutes.

         Recipe can be easily halved. Freezes well.
         Note: Mushrooms are best when just wiped clean with a paper towel.