Stuffed Cheesy Mushrooms

As seen on: Living Lou

Ingredients

 * 10 large button mushrooms, all stems removed, 5 discarded
 * 3 - 4 medium-sized chanterelle mushrooms (where available/in season - this is a really wonderful substitute for some of the buttons! if you use these, reduce the number of button mushrooms to 6).


 * 1 tbsp olive oil


 * 3/4 cup grated zucchini


 * 1 cup frozen pre cooked shrimp, thawed and roughly chopped


 * 1/2 cup bread crumbs


 * 1/4 cup light cream cheese


 * 1/4 cup grated cheddar cheese


 * 2 tbsp grated Parmesan cheese


 * pepper to taste


 * paprika for garnish (optional)

Directions
Pre-heat the oven to 350.

Wash and grate zucchini, allowing zucchini to drain for 5-10 minutes. Meanwhile, wash and remove stems from mushrooms, set aside caps and 5 stems. Roughly chop the stems.

In a large skillet heat olive oil over medium heat. Add zucchini and mushrooms, cook for 2-4 minutes, stirring occasionally. Turn off the heat and add shrimp, bread crumbs, cream cheese and cheddar cheese. Stirring until the cheeses melt.

Using a teaspoon, scoop the mixture into each mushroom cap, filling just passed the top. Sprinkle with Parmesan, black pepper and paprika (if using). Repeat for remaining caps.

Place the mushroom caps on a lightly grease baking sheet, and bake in the oven for 15-20 minutes. Serve immediately.