30 med. fresh mushrooms (about 12 oz.)
2 tbsp. butter
1/4 c. celery, finely chopped
1 sm. clove garlic, minced
1/4 tsp. sage
1 c. tiny shrimp, cooked & shelled
1/3 c. fresh bread crumbs
1 tsp. parsley, finely chopped
1/4 tsp. salt

To make filling, remove stems from mushrooms; finely chop. In a 2 quart saucepan over medium heat, in hot butter, cook chopped stems and celery with garlic and sage until mushrooms are browned. Add remaining ingredients except mushroom caps; mix well.

Arrange mushroom caps on rack of broiler pan. Spoon filling evenly into caps. Broil 4 inches from heat source 5 minutes or until lightly browned.

Makes 36 appetizers.