How to make
Clean and cut the mushroom stumps (save them).
Heat oil in a pan and fry the mushrooms on both sides, by sprinkling them with a little salt. Remove them from the pan and place the fried mushrooms on a plate.
In the same pan, heat a little oil and fry 2 cloves of grated garlic and the finely chopped shallots. Season with salt. Fry, until they aquire a golden color.
Add the finely chopped shrimp, the stumps and 2-3 mushrooms. Season with black pepper. Cook for 3-4 minutes.
Cut the baguette into slices diagonally and bake them (I baked them in a toaster). String one shrimp (marinated) onto cocktail sticks.
Fill the mushrooms with the stuffing.
Place a mushroom on top of each of the crunchy bruschetta, another one on top of it and the shrimp and pierce a stick through them.
Sprinkle finely chopped parsley over the bruschetta with stuffed mushrooms and shrimp.
