Shelly's Recipe

Shrimp-Stuffed Mushrooms

Category: Stuffed Mushrooms

8 oz. shelled, deveined uncooked large shrimp
1/2 cup (3 oz.) garlic-herb cheese, such as Boursin
1 tablespoon finely sliced green onion
2 large garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/4 cup panko*
1/4 cup grated Parmesan cheese
24 bite-size button mushrooms, stems removed
24 small cooked salad shrimp, if desired

1. Cook large shrimp in large pot of boiling salted water 2 to 3 minutes or until pink; drain. Run under cold water until cool enough to handle. Finely chop; combine with garlic-herb cheese and green onion in medium bowl.

2. Cook garlic in oil in small skillet over medium heat 15 to 30 seconds or until fragrant. Stir in panko until moistened. Remove from heat; stir in Parmesan cheese.

3. Line small rimmed baking sheet with foil; lightly spray with cooking spray. Spoon shrimp mixture into mushroom caps; place on baking sheet. Top with salad shrimp; sprinkle with panko mixture. (Mushrooms can be prepared to this point 8 hours ahead. Cover and refrigerate.)

4. When ready to serve, broil 2 to 3 minutes or until lightly browned.

TIP *Panko are coarse bread crumbs usually found next to other bread crumbs or in the Asian section of the supermarket.

24 appetizers