Shrimp Rockefeller Stuffed Mushrooms Recipes

SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS

Steps:

• Preheat oven to 425ºF.
• Prepare mushrooms by first removing and discarding the stems.
• Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
• Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
• Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
• Season with salt and pepper flakes; set aside.
• Combine cream cheese, mayo, and milk in a bowl.
• Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
• Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
• Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
• Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
• Serve immediately.

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 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.