1️⃣ Prep the Mushrooms:
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Gently clean the mushrooms with a damp paper towel.
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Remove the stems and finely chop them (save for filling).
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Use a spoon to scrape out any excess gills to make more room for stuffing.
2️⃣ Make the Shrimp Filling:
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In a skillet, melt butter over medium heat. Add garlic and onion, sauté until soft (2-3 mins).
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Add the chopped mushroom stems and cook for another 2 minutes.
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Stir in the chopped shrimp, cooking until pink (2-3 mins). Season with salt, pepper, paprika, and lemon juice.
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Remove from heat and mix in cream cheese, Parmesan, breadcrumbs, and parsley.
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Preheat oven to 375°F (190°C).
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Lightly grease a baking dish or line with parchment paper.
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Spoon the shrimp mixture into each mushroom cap, pressing gently.
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Sprinkle extra breadcrumbs or Parmesan on top for crispiness.
4️⃣ Bake & Serve:
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Drizzle with olive oil and bake for 15-18 mins until mushrooms are tender and tops are golden.
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Garnish with extra parsley and serve warm.
