Appetizer
Snow Fire Caps

This recipe was inspired by
Sally Sierak of Seattle, WA (USA).

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Yield: 20 medium mushroom caps

Ingredients:

8 oz.	cream cheese, softened
1/4 lb.	peeled shrimp, chopped into small pieces
4 each	sun dried tomatoes, soak in hot water for about 30 minutes, finely chopped
1 each	fresh chives, finely chopped
1/4 tsp.	ground thyme (1/2 tsp. fresh leaves)
1/4 tsp.	Tabasco sauce
2 each	large cloves of garlic (1 tbsp.)
20 each	medium to large mushroom caps (about 1 lb.)

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Procedure:
Clean the mushroom caps by removing the stems, and wiping off the dirt with a wet towel. Do not submerge the mushrooms in water because they will get soggy.

Combine the cheese, shrimp, tomatoes, chives, thyme, garlic and Tabasco completely in a medium-size mixing bowl.

Fill each mushroom cap with a large spoon-full of cheese and shrimp stuffing. Place the stuffed mushrooms on a sheet tray or cookie sheet and broil them on the highest shelf of your oven broiler for about 5 minutes until the cheese is golden brown on top. The mushroom caps may look wrinkled, but they will taste divine!

Serve on your favorite tray to your guests and enjoy!