For the shrimp:

- Pull off the head, legs, and tails of each shrimp.

- Peel off the shells.

- Remove the veins. Use a small knife to make a shallow cut along the back of each shrimp, then take out the vein with the tip of the knife or a toothpick.

- Wash them clean, then pat dry.

For the packaged mushrooms:

- Clean the mushrooms using a dry cloth or paper towel.

- Snap off the stem from each mushroom. Set aside the stems in one bowl and the caps in another.

Note: If you want to wash your mushrooms, then rinse them lightly and then immediately dry them with a cloth, and cook them as soon as possible (washed mushrooms don’t keep very well).

Blend 5 oz peeled and deveined shrimp until smooth in a food processor.

Add the mushroom stems from 14 oz brown mushrooms in a food processor.

Blend until the mix reaches a smooth light brown consistency as in the picture.

Make the stuffing: Transfer the shrimp and mushroom mixture into a bowl, then add in 1 1/2 tbsp parsley, 2 oz onion, 1 tsp garlic, 1 tbsp butter, 1/2 tsp ground black pepper, 1/4 tsp salt, 0.5 oz cream cheese, and 1.5 oz plain panko breadcrumbs. Stir to blend well.

Preheat the oven to 375 °F for 5 minutes.

Fill the mushroom caps with the stuffing: Prepare a baking tray with parchment paper. Spoon the shrimp mixture into each cap. Add 1/2 tsp at a time for better control, then fill up each cap to create a little height.

Then place the tray on the middle rack in the oven, and cook for 15 minutes. Remove from heat when done.

Garnish and serve: Transfer the shrimp stuffed mushrooms to a serving plate, then sprinkle the remaining chopped parsley on top. Enjoy!