Forevermamas Stuffing For Fish Shrimp Or Mushrooms Recipes

AMAZING SHRIMP STUFFED MUSHROOMS

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.

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.

BRAISED SHIITAKES WITH SHRIMP STUFFING

Steps:

• Soak porcini in hot water in a glass measure until softened, about 30 minutes. Pour liquid through a paper towel-lined sieve into a small bowl to remove grit. Discard solids.
• Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
• Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
• Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
• Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
• Add ginger and garlic to pan (between mushrooms) and cook 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
• Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.

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.

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.

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.

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

FOREVERMAMA'S BAKED STUFFED HADDOCK OR COD - A.K.A. SCROD

Steps:

• Preheat oven to 350 degrees F.
• Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
• Season skinless side of fish with sprinkling of garlic powder. Pile stuffing "Recipe #511850" over fish evenly, pressing stuffing mixture carefully to adhere.
• Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
• Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
• Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
• Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
• Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
• Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.