Forevermamas Stuffing For Fish Shrimp Or Mushrooms Recipes

SHRIMP STUFFED MUSHROOMS

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.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat grill to medium, about 350 to 400 degrees F.
• Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
• Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
• Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
• Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

SHRIMP-STUFFED MUSHROOMS

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.

GRANDMA'S THANKSGIVING DRESSING RECIPE

Steps:

• Spray a 8 x 8 inch baking pan with non-stick cooking spray.
• Preheat oven to 350 degrees F.
• In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
• Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
• Mix well until all ingredients are moistened.
• Spread stuffing mixture in prepared pan.
• Bake for 35-40 minutes or until the stuffing is thoroughly heated.
• Keep warm until serving.

FOREVERMAMA'S STUFFING FOR FISH, SHRIMP OR MUSHROOMS

Steps:

• Melt olive oil and/or butter in skillet. Once hot enough add chopped onion over medium heat until soft and translucent.
• Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.
• Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4. Stir in parsley and distribute evenly.
• Add crushed Ritz crackers to combine.
• Add sugar and parmesan. Stir to combine.
• Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.
• Remove from heat. Add lemon juice to taste. This mixture should not be to wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.
• Use as a stuffing for fish, shrimp, or mushrooms. If using for mushrooms, dice the mushroom stems and saute with the onions.
• NOTE: Portuguese Pimenta moida is the best hot sauce to use in this dish. It is used in this dish not as a "hot" ingredient but as to provide a unique flavor in the background. It can be found in Portuguese markets or in a well stocked supermarkets. You can find a recipe on this site "Recipe #482885" or it can be ordered online. if ordered online Goncalves brand is preferred and can be purchased inexpensively within this link: https://www.amaralsmarket.com/products-page/marinades-imported-from-portugal/gonslaves-hot-chopped-peppers-16-oz/.
• Note that this sauce isn't hot with a sharp bite like a tabasco and shouldn't be used as a substitute. A Franks Hot sauce or Louisiana Wing Sauce can be used as a substitute, but note that it isn't an exact equivalent.