20 lg. mushrooms
4 1/2 oz. can shrimp, drained and rinsed
4 oz. whipped cream cheese with chives
1/2 tsp. Worcestershire sauce
Dash garlic powder and Tabasco
Romano cheese

Remove stems from mushrooms. Simmer caps in boiling water 2 minutes. Drain and cool on paper towels.

Combine shrimp, cream cheese, Worcestershire sauce, garlic and Tabasco. Fill mushrooms. Place in shallow baking dish. Sprinkle with Romano cheese. Cover. Chill 3 to 24 hours. Uncover and bake 400 degrees for 15 minutes. Serve.