Shrimp-Stuffed Mushrooms

Prepare a baking dish by lightly coating it with cooking spray, making sure to cover the entire surface. Fill a saucepan with water and bring it to a gentle simmer over medium heat for 2 minutes, allowing the mushroom caps to start releasing their moisture. Use a slotted spoon to carefully remove the mushrooms from the water, then drain them and let them sit on paper towels for around 15 minutes, with their hollow sides facing downwards to help excess moisture escape.

During this time, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and mix until everything is fully incorporated. Using a spoon, fill each mushroom cap with about 2 teaspoons of the shrimp mixture, and then place them stuffing-side up in the prepared baking dish. Sprinkle a layer of Romano cheese over each mushroom cap, making sure to cover the entire surface.

Cover the dish with plastic wrap and refrigerate it for at least 3 hours or overnight, allowing the flavors to meld together and the stuffing to firm up. This step is crucial in achieving a harmonious blend of flavors.

Before baking, preheat the oven to 400 degrees F (200 degrees C). Remove the plastic wrap from the dish and bake the mushrooms in the preheated oven for about 15 minutes, or until the cheese is golden brown and bubbly.