Shrimp & Bacon Stuffed Portobello Mushrooms

4 large portobello mushroom caps, stems removed
15-20 small raw shrimp, chopped
10 saltine crackers, crumbled
1/2 cup dry breadcrumbs, divided
1 egg, beaten
1 small shallot, diced small
1 clove garlic, chopped
5 strips of cooked bacon, chopped
2 tbsp fresh chopped parsley
1 tbsp Worcestershire sauce
1-2 dashes of hot sauce
2 tbsp mayo
1 tbsp dijon mustard
Salt & Pepper
Olive oil

Preheat the oven to 350 degrees.

In a small pan, saute the shallot and garlic in about 1 tsp of olive oil or butter until soft (do not brown). Allow to cool slightly. In a mixing bowl, mix together the shrimp, crackers, 1/4 cup breadcrumbs, egg, bacon, parsley, Worcestershire sauce, hot sauce, mayo and mustard. Add salt & pepper to taste. Mix in the shallot and garlic and mix well. Set the mixture in the fridge for 30-45 minutes.
Fill the mushroom caps with equal amounts of the mixture. Sprinkle each with the remaining 1/4 cup of breadcrumbs and drizzle with olive oil. Bake at 350 for about 15-20 minutes, or until the mushrooms are soft and the shrimp is cooked.

*Surprise NJ Fresh fans!! I couldn't resist posting this recipe for you all, because it was just that good. The idea just came to me one day while I was thinking of new ways to make shrimp. The recipe is essentially crab cakes substituting shrimp for the crab, and kicking it up a notch! Feel free to experiment and add your own herbs and spices until you find a flavor you really like. But trust me, this recipe is delicious just as it is. I can almost hear my cousin Josh saying, "You had me at bacon." I hope you all are doing well...I confess, I missed you!! Enjoy friends :)