Shrimp Stuffed Mushrooms

6 mid-size Portobella Mushroom Caps
Frozen Shrimp; uncooked 41-50 count
Swiss Cheese
Veggie or Mushroom broth
Bread crumbs

Remove stems from cap, clean undersides of mushroom cap. Place chopped stems, cubed cheese & chopped shrimp (leave 6 whole to top mushrooms with) in a mixing bowl. Add bread crumbs to cover mix of ingredients & toss together. Add enough broth to dampen the mixture so it sticks together. Fill caps, placing whole shrimp in top; place them in baking dish, pour broth in to about 1/2 inch; cover with foil and bake slowly (325 degrees) until tender (45 minutes).
Serve with side of steamed broccoli for a wonderfully succulent dinner.