Shrimp Stuffed Mushrooms

20 lg. fresh mushrooms (2 to 2 1/2 inch)
1 (4 oz.) can shrimp, drained, rinsed and broken up
1 (4 oz.) container whipped cream cheese with chives
1/2 tsp. Worcestershire sauce
Dash of garlic powder
Dash of hot pepper sauce
Grated Romano cheese

Remove stems from mushrooms. Simmer the caps in boiling water for 2 minutes, drain, invert caps on paper towel and cool. Combine the shrimp, cream cheese, Worcestershire sauce, garlic powder and hot sauce. Spoon shrimp mix into mushroom caps. Place in a shallow baking pan, sprinkle with Romano cheese. Cover and chill for 3 to 24 hours before serving. Uncover and bake in a 400 degree oven for 15 minutes.

Spicy Pork/Chicken Mexican Quesadillas

1/2 lb lean ground pork/chicken
1/4 cup diced onion
1 minced garlic clove
1/2 cup sliced mushrooms
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 cup chopped fresh cilantro
1/4 cup grated cheddar cheese
4 flour tortillas
1/2 minced jalapeno chili
1/2 cup salsa

Cook the meat, onion, mushrooms and garlic until browned in a nonstick skillet over a medium high heat. Drain off any drippings and place the mixture in a bowl. Stir the oregano, cumin, cilantro and jalapeno into the meat mixture. Wipe out the skillet with a paper towel and heat over a med. high heat.

Place one tortilla in the skillet and top with half the pork mixture. Sprinkle 2 Tbsp of cheese over the pork mixture and top with another tortilla. Cook on one side until browned, pressing down with a spatula or your hand. This will take 2 or 3 minutes. Turn it over to brown the other side.

Remove to a cutting board and cut into 8 wedges with a pizza cutter. Repeat the process, serve with salsa.

Quesadillas de Champinons

3 Tbsp butter
10 oz white mushrooms, sliced
1/2 tsp chili powder
1/2 tsp salt
1/4 cup fresh cilantro leaves, chopped coarsely
4 10-inch flour tortillas
8 oz grated cheese, about 2 1/2 cups
garnishes: salsa, cilantro, sour cream

Melt two Tbsp butter over medium high heat in a medium sized skillet. Add mushrooms and distribute evenly, then cook until browned.

Add remaining butter if pan seems dry and toss mushrooms, cooking until brown throughout. Season with salt and chili powder. Stir in cilantro, and then set aside. Toast tortillas over a gas burner or in a dry heavy skillet, then place on prepared baking sheet.

Spread cheese on one half of tortilla and top with mushrooms, and then fold over into a half moon. Lay a sheet of foil over the top of the quesadillas and bake until cheese melts.