Stuffed Mushroom Caps

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 10 slices inexpensive bread (cubed)
• 1/2 cup butter
• 40 mid to large size mushrooms (stems removed)
• 2 eggs (beaten)
• 1 cup mayonnaise
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 lb baby shrimp (defrosted and finely chopped)
• 8 ounces shredded cheese (monteray jack or colby jack, **do not use cheddar**)
• additional butter
• 1 dash season salt
• 1 dash cayenne pepper (optional)

Recipe

• 1 butter a large jelly roll pan.
• 2 remove stems from mushrooms and clean with a paper towel.
• 3 cube 10 slices of bread and set aside in large mixing bowl.
• 4 beat 2 eggs with 1 cup of mayonaise - set aside.
• 5 melt 1/2 cup of butter in large pan.
• 6 add onion & celery and sautee for 5 minute.
• 7 add shrimp for the last minute.
• 8 lightly salt and a dash of cayenne.
• 9 pour egg and mayo mixture over veggies and shrimp and.
• 10 cook until slightly thickened (low heat/about 1 min.).
• 11 pour combined ingredients over cubed bread and stir to combine.
• 12 fill mushroom caps to overflowing.
• 13 place caps on buttered jelly roll pan.
• 14 sprinkle caps with shredded cheese
• 15 bake at 400 for 15-20 minutes until heated through and cheese melts.