Description
Delicious shrimp stuffed mushrooms that combine earthy flavors with a creamy, savory filling, perfect for gatherings.
Ingredients
- 8 ounces peeled and deveined shrimp
- 8 ounces baby bella mushrooms
- 3 ounces cream cheese
- 2 teaspoons mayonnaise
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoon Italian breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Begin by cleaning the baby bella mushrooms. Gently wipe each mushroom with a damp cloth to remove dirt, and remove the stems. Discard the stems but save the caps for stuffing.
- Preheat your oven to 400°F.
- Bake the mushrooms upside down on a baking sheet for 15 minutes and allow them to cool.
- Prepare the shrimp. Pat the shrimp dry with paper towels. Heat a frying pan over high heat with oil. Add the shrimp, seasoning with salt and pepper, then cook until pink. Add the minced garlic just before removing them from the pan.
- Allow the shrimp to cool then chop them into small pieces.
- In a mixing bowl, combine the chopped shrimp, cream cheese, mayo, lemon juice, and season with salt and pepper. The mixture should be creamy yet not runny; add more cream cheese if necessary.
- Melt the butter in the microwave. Combine the breadcrumbs and Parmesan cheese with the melted butter, ensuring an even mix for top crunch.
- Stuff each mushroom cap with the shrimp mixture, then sprinkle the breadcrumb topping on each one.
- Place the stuffed mushrooms back in the preheated oven and bake for 20 minutes or until the tops turn golden brown.
- Remove the mushrooms from the oven and allow them to cool slightly before serving.
Notes
Consider garnishing with fresh herbs for an inviting presentation. Store leftovers in an airtight container in the fridge for up to three days.
