SHRIMP STUFFED MUSHROOMS
This is a wonderful dish that can be served with almost any main course. These mushrooms stuffed with shrimp and topped with melted Cheddar cheese go really will with Italian food. I love them!
Provided by Tony Anderson
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
- In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
- Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 7.5 g, Cholesterol 83.2 mg, Fat 12.5 g, Fiber 1 g, Protein 13.2 g, SaturatedFat 6.8 g, Sodium 213.7 mg, Sugar 1.9 g
SHRIMP AND GOAT CHEESE STUFFED MUSHROOMS
Portobello mushrooms get dressed up for the holidays with a decadent mixture of goat cheese, fresh shrimp and ginger. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper flakes, salt and pepper in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil., Bake at 350° for 10-15 minutes or until shrimp turns pink. Garnish with green onions if desired. Serve warm.
Nutrition Facts :
SHRIMP-STUFFED MUSHROOMS
We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
Nutrition Facts :
AMAZING SHRIMP STUFFED MUSHROOMS
My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.
Provided by Kara Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 3h50m
Yield 10
Number Of Ingredients 7
Steps:
- Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
- While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
- Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 2.9 g, Cholesterol 40.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 187.8 mg, Sugar 1.7 g
CRAB OR SHRIMP STUFFED MUSHROOMS
Heavenly seasoned with creamy, sweet, roasted garlic. Don't skimp on the garlic. The bulb will mellow and sweeten after it is roasted. This can be made with crab,shrimp or both. Made for RSC #14 but could submit only 3.
Provided by Rita1652
Categories Crab
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
- Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
- Sprinkle cheese.
- Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.
SHRIMP-STUFFED PORTOBELLO MUSHROOMS
Categories Mushroom Shellfish Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Basil Rosemary Shrimp Bon Appétit
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
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