20 lg. fresh mushrooms (2 to 2 1/2 inch)
1 (4 oz.) can shrimp, drained, rinsed and broken up
1 (4 oz.) container whipped cream cheese with chives
1/2 tsp. Worcestershire sauce
Dash of garlic powder
Dash of hot pepper sauce
Grated Romano cheese

Remove stems from mushrooms. Simmer the caps in boiling water for 2 minutes, drain, invert caps on paper towel and cool. Combine the shrimp, cream cheese, Worcestershire sauce, garlic powder and hot sauce. Spoon shrimp mix into mushroom caps. Place in a shallow baking pan, sprinkle with Romano cheese. Cover and chill for 3 to 24 hours before serving. Uncover and bake in a 400 degree oven for 15 minutes.