I finally found an ideal use for the Philadelphia cooking cream & paired them with my favorite fungi.
Start with the large caps, pull the stems out and finely chop them.
Start with 2 cups of Panko bread crumbs and a medium sized bowl.
Take 8-10 medium sized shrimp, cook 3 minutes each side, finely mince…
Add the minced shrimp, a half cup of basil, yellow and green onion to the breadcrumb mix and add 3/4 cup of the cooking creme.
Thoroughly mix until you have a semi thick texture and add it to each cap.
Add a slice of Munster cheese, enough to cover the caps… Add to a preheated oven at 400 degrees.
Remove after 15-20 minutes… Viola!
The culinary concoctions of Shun P. 