INGREDIENTS
1/2 cup butter
4 cloves garlic, minced
12 peeled and deveined large shrimp (21 to 25 per lb)
12 mushrooms, stems removed
4 TBSP shredded mozzarella cheese
DIRECTIONS
Preheat oven to 325 degrees.
Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble.
Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
Place one shrimp into each mushroom cap, and place into a small baking dish.
Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
Bake until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
