6 each large mushroom tops
4 oz garlic butter
3 oz shredded mozzarella cheese
3 oz spinach and artichoke dip (cold)
6 each shrimp, peeled and deveined

With the back of a spoon, fill the mushroom tops with spinach and artichoke dip.

Place all the stuffed mushrooms (stuffing sideup) in an Au-jus bowl or any high heat resistant dish.

Place a single shrimp on the stuffing for each mushroom cap (one shrimp for each cap).

Melt the garlic butter in the microwave and pour all over the mushroom caps.

Cover the caps with the shredded mozzarella cheese.

Bake at 400°F for 7 minutes.

Serve with a slice of garlic toast.

Submitted by: afshin mahabadi