Shrimp And Artichoke Stuffed Mushrooms Recipes

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

STUFFED ARTICHOKES WITH SHRIMP

Steps:

• Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
• Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
• To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
• Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
• To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

SHRIMP AND ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
• Wash mushrooms. Remove stems - setting them aside - and arrange on baking sheet.
• Cut off and discard the very end - any "woody" part - of the mushroom stems. Finely mince the remaining lengths of stems.
• In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion. Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.
• Add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink). Stir in softened cream cheese and about 1/3 each of the parmesan cheese, mix until well combined. Season to taste with black pepper.
• Generously scoop mixture into the "cup" side of each mushroom cap, allowing it to mound above the edge of the mushroom.
• Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheese.
• Bake for 25 minutes. When done, they will be hot and have liquid forming under the mushroom caps.
• Serve hot!

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.

SHRIMP STUFFED ARTICHOKES

Steps:

• Wash and trim artichokes.
• Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
• Turn them bottom up, place on paper towels and chill thoroughly.
• Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
• With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
• The artichoke should retain its shape with a hole in the center for the filling.
• Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
• Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
• Season with salt and pepper to taste, and additional lemon juice if necessary.
• Fill the artichokes with the mixture and serve.

ARTICHOKE-STUFFED MUSHROOMS

Steps:

• Rinse and pat dry the mushrooms.
• Remove stems and chop, reserve caps.
• Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
• Add wine and cook 2 minutes till liquid evaporates.
• Stir in crumbs.
• Remove from heat and let cool.
• Combine onion mixture, artichokes and next 5 ingredients.
• Spoon 1 tsp into each cap.
• Place on lightly greased rack in a roasting pan.
• Bake 350F for 12-15 minutes or till golden.

CRAB ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°.
• In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
• Stuff mushrooms with mixture and transfer to a small baking sheet.
• Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
• Garnish with parsley and serve.

MUSHROOM ARTICHOKE SHRIMP SCAMPI

Steps:

• Saute mushrooms and garlic in butter until almost done.
• Add shrimp and saute until cooked.
• Add rest of ingredients and heat through.
• Serve over pasta or rice.

SAUTEED SHRIMP WITH ARTICHOKES AND MUSHROOMS

Steps:

• 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
• 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
• 3. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook, without moving, until spotty brown on first side, about 1 minute. Transfer shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.

SHRIMP WITH ARTICHOKES

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.