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            Shrimp Stuffed Mushrooms

20 large mushrooms
41/2 oz cooked shrimp, about five medium finely chopped
4 oz whipped crème cheese with chives
1/2 tesp Worcestershire sauce
dash garlic powder and hot sauce
grated Romano cheese

Remove stems from mushrooms, simmer the mushroom caps in boiling water
for 2 min. Drain, invert caps on paper towels let cool.
Mix shrimp, cream cheese, Worcestershire sauce, garlic powder and hot sauce.
Spoon mixture into mushrooms, place in shallow baking pan, and sprinkle with
grated cheese. Cover and chill for 3- 24 hours. Before serving uncover bake in
oven 10-15 min

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