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Shrimp-Stuffed Mushrooms

These mushroom caps are stuffed with a garlicky shrimp and a breadcrumb mixture and baked.

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes

cooking spray 
3/4 slice 7-grain bread
12 fresh mushrooms 
1 tablespoon olive oil 
1 tablespoon minced green onions 
1 clove garlic, minced 
1/2 teaspoon lemon juice 
1/2 cup small shrimp 
1/2 egg, beaten 
1/4 teaspoon red pepper flakes 
salt and pepper to taste 
2 tablespoons dry white wine 

Preheat oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray. In a food processor, process bread to make small crumbs; you should have a 1/2 cup of fresh breadcrumbs. Remove stems from mushrooms. Set aside caps. Finely chop stems.

Heat 1 tablespoons olive oil in a medium saucepan over medium heat. Stir in the chopped stems, green onions, and garlic, and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, shrimp, breadcrumbs, egg, and red pepper flakes. Thoroughly blend the mixture. Season to taste with salt and black pepper.

Stuff mushroom caps generously with the green onion and shrimp mixture. Brush the outside of the caps with remaining olive oil, and arrange in pan. Pour wine into the pan around the mushrooms.

Bake uncovered in the preheated oven 15 to 20 minutes until lightly browned. Serve warm. 

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