Marilyn Martin's Recipe

SHRIMP STUFFED MUSHROOMS

Category: Recipes

Shrimp Stuffed Mushrooms

12 large fresh mushrooms (about 2 inches in diameter) (wash mushrooms well, remove stems, then dry)
stems from above mushrooms (finely chopped)
1/2 cup finely chopped onion
1 (3 oz.) pkg. cream cheese
1/4 cup dry bread crumbs (fine)
1 cup fresh cooked shrimp (squeeze shrimp in the palm of your hand to remove liquid; then finely chop in a food processor)
12 whole shrimp for decoration
1/2 teaspoon garlic powder.
In a 1 1/2 qt. casserole, place chopped stems and onion. Cover and microwave at high for 4 minutes, stirring after 2 minutes. Or, sauté onions and stems in butter until onions are tender.

To the hot mixture above, add cream cheese. Mash and mix well. Stir in crumbs and chopped shrimp.

Mound the mixture slightly over the mushroom in the cavity left by the removed stem. Divide mixture evenly among mushrooms. Arrange mushrooms in a circle on plate suitable for microwave oven.

Microwave at high 3 to 4 minutes, rotating plate 1/2 turn after 2 minutes. If mushroom size is not uniform, smaller mushrooms may cook in a shorter time. If a conventional oven is used, bake at 350° for 18 to 20 minutes in a glass baking dish.

To enhance the appearance, and brown the top of the mushrooms, place under the broiler. Watch carefully for a minute until slightly brown.

Garnish each mushroom with 1 whole shrimp after removing from oven or microwave. Nana's Tip: Select large or medium-sized firm, fresh mushrooms. When fresh, mushrooms are pale gray or white and the gills (the accordian-like vents on the underside of the caps) should be tightly closed and firmly attached.