Shrimp and Sausage Stuffed Mushrooms

2 tablespoons unsalted butter
¼ cup onions, diced
2 tablespoons green bell pepper, diced
2 tablespoons celery, diced
2 teaspoons garlic, minced
½ lb fresh shrimp, 70/90 count or smaller, peeled
¼ lb fresh green onion sausage (approximately 1 link)
¼ cup seafood stock
¼ cup white wine
1 tablespoon Chef Paul Prudhomme's Seafood Magic®
2 oz cream cheese
2 tablespoons sour cream
1 tablespoon green onion, chopped
¼ cup + 2 Tbsp panko bread crumbs
½ cup + 2 Tbsp Parmesan cheese, grated
½ teaspoon paprika
2 dozen large mushroom caps, stems removed, washed and patted dry

Preheat oven to 375°F. Place onions, bell pepper, celery and garlic in a food processor. Process 2 to 3 seconds at a time until vegetables are chopped fine, being sure to scrape down the sides of the mixer a few times to ensure even chopping, then set aside. Next, place shrimp on cutting board, chop fine and reserve. Remove sausage from casing and reserve. In a medium mixing bowl, place cream cheese, sour cream, ¼ cup bread crumbs, ½ cup Parmesan cheese, and green onions, mix together and set aside. In a small bowl, mix the remaining bread crumbs, Parmesan cheese and paprika together and save for later use.

Heat butter in a sauté pan on a medium heat until melted. Add vegetable mixture and sweat down for 5 minutes stirring frequently. Add shrimp, sausage, seafood stock, wine and Seafood Magic® to the pan. Stir well to combine and cook until almost all the liquid is gone, stirring frequently to break up shrimp and sausage (when done it should resemble ground meat), about 12 to 15 minutes. Remove from heat, add to cream cheese mixture and mix well. Place bowl in refrigerator until cool, about 30 minutes. Once cooled, spoon mixture evenly into mushrooms, then top with reserved bread crumb mixture and bake for 20-25 minutes or until browned on top. Remove from oven and serve hot.