1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
2 thin slices bacon, diced
1 pound cooked shrimp, peeled and deveined
4 ounces shredded mozzarella cheese
Preheat the oven to 350 degrees F (175 degrees C).
Spread the creamed cream cheese spread evenly on large baking sheets. Brush mushrooms over the cream cheese covered baking sheets. Place bacon over the green filling, spreading evenly. Spoon mushrooms onto the side of the bacon. Brush the spots you want to form around the mushrooms with melted butter.
Place the foiled mushroom batch on both baking sheets. Sprinkle the mushroom strips with shredded cheese. Bake in the preheated oven for 5 minutes on each side, turning once. While still warm, brush the shrimp with melted butter just before the shrimp pile. Remove the mushrooms and bacon and sprinkle with the mozzarella. Bake for a minute on each side.
Return pan to the oven for another minute, basting every minute with the cream cheese mixture. Reduce heat to medium low, and bake for 2 more minutes per side. As the shrimp cook their browns slowly, throw out any remaining grease by stirring. Bake for 1 minute, turning once. Remove shrimp and mushrooms from the skillet. Sprinkle shrimp with melted cheese.
Return pan to the oven, and bake for 2 to 3 minutes per side, turning once. Remove pan from oven and spoon cream cheese mixture over shrimp. Bake for an additional minute, turning once. Remove shrimp and tuna from the skillet. Sprinkle with creamed cream cheese mixture. Bake for 1 to 2 more minutes per side, or until a thermometer reads 200 degrees F (80 degrees C).