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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Prepare and Roast:
24 large button mushrooms
Saute in 1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.
Combine; Add:
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced
Salt and pepper to taste
Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated
Preheat oven to 425 degrees.
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. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper; set aside.
Combine cream cheese, mayonnaise, milk, spinach, 3 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper to taste.
Toss crumbs with 3 T. oil, 3 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 teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.
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SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Prepare and Roast:
24 large button mushrooms
Saute in 1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.
Combine; Add:
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced
Salt and pepper to taste
Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated
Preheat oven to 425 degrees.
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. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper; set aside.
Combine cream cheese, mayonnaise, milk, spinach, 3 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper to taste.
Toss crumbs with 3 T. oil, 3 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 teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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