Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs Recipes

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SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS



Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs image

These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.

Provided by Manami

Categories     Spinach

Time 1h

Yield 24 Mushrooms

Number Of Ingredients 20

1 tablespoon olive oil
1 lb large shrimp, peeled, deveined, cut into chunks
24 button mushrooms (cremini mushrooms could be used)
salt
red pepper flakes
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tablespoons parmesan cheese, grated
2 teaspoons minced fresh tarragon (we chose not to use, personal preference)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce, sacue
2 tablespoons scallions, minced
salt, to taste
cayenne, to taste
nutmeg, to taste
1/3 cup fresh breadcrumb
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated

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.

Nutrition Facts : Calories 71.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.2, Sodium 87.9, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 5.5

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preheat oven to 350° F (180°C).
  • Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  • Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve!
  • Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

BUTTERFLIED SHRIMP ROCKEFELLER



Butterflied Shrimp Rockefeller image

Looking for an alternative to heavy holiday fare? A platter of these light and fresh shrimp bites really stands out in an appetizer spread. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

18 uncooked jumbo shrimp
2 shallots, finely chopped
1 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 tablespoon olive oil
1 garlic clove, minced
1 package (9 ounces) fresh baby spinach, chopped
1/2 cup dry bread crumbs
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese

Steps:

  • Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside., In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice., Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.

Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

AMAZING SHRIMP STUFFED MUSHROOMS



Amazing Shrimp Stuffed Mushrooms image

My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.

Provided by Kara Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 3h50m

Yield 10

Number Of Ingredients 7

20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
½ cup chive and onion flavored cream cheese
½ teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
¾ cup grated Romano cheese

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.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 2.9 g, Cholesterol 40.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 187.8 mg, Sugar 1.7 g

SHRIMP-STUFFED MUSHROOMS



Shrimp-Stuffed Mushrooms image

We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

24 large fresh mushrooms
2 tablespoons butter
1/4 cup chopped sweet red pepper
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
3 tablespoons cream cheese
1 cup chopped cooked shrimp
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional

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.

Nutrition Facts :

SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS



SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS image

Number Of Ingredients 17

24 large button mushrooms
Saute in 1 T. olive oil 1 lb. large shrimp cut into chunks...salt/red pepper flakes to taste
Combine; Add
3 ox. cream cheese, softened
3 T. mayo
1 T. milk
1 1/2 c. frozen chopped spinach squeezed dry
3 T. Parmesan, grated
2 t. minced fresh tarragon
1 t. fresh lemon juice
1/2 t. worchestershire sauce
2 T. scallions, minched
salt, cayene and nutmeg to taste
Toss together; top with:
1/3 c. fresh bread crumbs
2 T. olive oil
2 T. Parmesan, grated

Steps:

  • Preheat 425 PREPARE mushrooms by removing seams. Arrange caps on baking sheet, stemmed side up. sprinkle insides wiht salt, roast 10 minutes. Flip over and roast 5 minutes more. REmove from oven; leave oven on. SAUTE shrimp in 1 T. oil in skillet over med.high heat until pink. Season with salt and pepper flakes; set aside. CMBINE cream cheese, mayonnaise, and milk in bowl. Add spinach, 3 T. Parm, tarragon, lemon juice, Worcestershire, scallions, and seasonsing. TOSS crumbs with 2 T. oil, 2 T. Parm, salt and pepper to taste in small bowl. Stuff mushrooms placing 2 or 3 shrimp pieces in each cap. Top with generous t. of cream cheese mixture, sprinkle with crums, then bake until heated through and topping is golden, about 8 minutes. serve immediately.

CRAB OR SHRIMP STUFFED MUSHROOMS



Crab or Shrimp Stuffed Mushrooms image

Heavenly seasoned with creamy, sweet, roasted garlic. Don't skimp on the garlic. The bulb will mellow and sweeten after it is roasted. This can be made with crab,shrimp or both. Made for RSC #14 but could submit only 3.

Provided by Rita1652

Categories     Crab

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

16 ounces large button mushrooms, stems removed wiped of any dirt
1 tablespoon olive oil
1/3 cup diced onion
1/4 cup diced celery
6 ounces crabmeat, drained and rinsed or 6 ounces small shrimp, peeled and chopped
1 bulb roasted garlic (one tablespoon mashed)
1/2 teaspoon lemon zest
1/4 teaspoon dried thyme leaves
1/4 teaspoon smoked paprika (hot or sweet)
1 pinch salt
pepper
2 tablespoons panko breadcrumbs
3 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
  • Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
  • Sprinkle cheese.
  • Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.

SPICY SHRIMP-STUFFED MUSHROOMS



Spicy Shrimp-Stuffed Mushrooms image

These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.

Provided by Cameron Penner

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h5m

Yield 16

Number Of Ingredients 9

16 mushrooms
1 tablespoon butter, or as needed
4 cloves garlic
1 ½ cups cream cheese
½ teaspoon cayenne pepper, or to taste
ground black pepper to taste
salt to taste
16 uncooked medium shrimp, peeled and deveined
¾ cup bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
  • Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
  • Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
  • Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
  • Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
  • Bake in the preheated oven until hot and juicy, about 20 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 5.1 g, Cholesterol 40.9 mg, Fat 8.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 0.7 g

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Top Asked Questions

How to cook shrimp and mushrooms on the stove?
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.
How to cook shrimp and shrimp Parmesan?
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.
How to cook mushrooms in the oven?
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.

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