If you are looking for a simple, delicious appetizer for your next gathering check out these Shrimp Stuffed Mushrooms.

 I received no compensation for this post. Enjoy!! 

If you are looking for a simple, delicious appetizer for your next gathering check out these Shrimp Stuffed Mushrooms.

Yield:  32 pieces

  •  32 medium sized brown mushrooms (crimini)
  •  2 medium shallots
  •  2 Tbs. butter
  •  1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)
  •  ½ Lb. raw peeled chopped and de-veined shrimp
  •  ¼ cup chopped parsley
  •  pinch cayenne pepper or shake of Tabasco
  •  salt to taste and freshly ground black pepper
  •  1 cup freshly grated Grana Padano or Parmesan
  •  1/3 cup mayonnaise (Best foods-not a sweetened one!)
  •  2 Tbs. parsley
  • If you are looking for a simple, delicious appetizer for your next gathering check out these Shrimp Stuffed Mushrooms.
  •  Paprika for sprinkling on after they bake

Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment-lined the half-sheet pan.

Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except for paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.

Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs so that what you taste is the seafood.

To see more recipes visit here.

Spread the love
Southern Carolina Family