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

Remove the stems from mushrooms. Simmer the mushroom caps in boiling water for 2 minutes. Drain; invert caps on paper towels. Cool. Meanwhile, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder and hot pepper sauce. Spoon shrimp mixture into mushroom caps; place in shallow baking pan or dish. Sprinkle with Romano cheese. Cover, chill 3 to 24 hours. Before serving; uncover, bake in a 400 degree oven for 15 minutes. Makes 20.