Shrimp Stuffed Mushrooms Food

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SHRIMP STUFFED PORTABELLA MUSHROOMS



Shrimp Stuffed Portabella Mushrooms image

Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

Provided by thepitclub

Categories     Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 14

5 large portabella mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees F.
  • Remove stems from mushroom caps and dice stems, set aside.
  • Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
  • Melt butter in a large skillet over medium heat.
  • Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
  • Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
  • Add cream cheese to mixture and stir well.
  • Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
  • Spray an 8x11 glass baking dish with non-stick cooking spray.
  • Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
  • Evenly spread remaining half cup of cheddar cheese over stuffed caps.
  • Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

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 :

STUFFED MUSHROOMS



Stuffed Mushrooms image

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS



Five-Ingredient Grilled Shrimp-Stuffed Mushrooms image

Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.

Provided by Michelle Dudash

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 portobello mushroom
2 scallions, white and green parts
1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
Freshly ground black pepper
Salt
2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
Lemon wedges for serving

Steps:

  • Preheat grill to medium, about 350 to 400 degrees F.
  • Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
  • Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
  • Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
  • Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

SHRIMP STUFFED MUSHROOMS



Shrimp Stuffed Mushrooms image

This is a wonderful dish that can be served with almost any main course. These mushrooms stuffed with shrimp and topped with melted Cheddar cheese go really will with Italian food. I love them!

Provided by Tony Anderson

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 25m

Yield 10

Number Of Ingredients 5

2 pounds large mushrooms
¾ pound cooked baby shrimp
1 cup crushed bacon flavored crackers
1 cup cream cheese, softened
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
  • In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
  • Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
  • Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 7.5 g, Cholesterol 83.2 mg, Fat 12.5 g, Fiber 1 g, Protein 13.2 g, SaturatedFat 6.8 g, Sodium 213.7 mg, Sugar 1.9 g

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

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.

BAKED SHRIMP STUFFED MUSHROOMS



Baked Shrimp Stuffed Mushrooms image

I've ordered these "Shrimp-scargot" several times at a New Orleans restaurant (they were named differently) and I just knew that I could figure out how to make it at home. I love Escargot, especially the garlic butter left over for the bread to soak up. This is my shrimp version on this decadent and so easy dish. I've tweaked it...

Provided by Donna Graffagnino

Categories     Vegetable Appetizers

Time 45m

Number Of Ingredients 9

creole seasoning (tony cacherie's or zatarain's)
12 shrimp, peeled and deveined large shrimp (21-25 per lb) or to fit mushroom caps
1/2 c butter (salted or unsalted - don't use margarine) or light olive oil and a pat of butter for flavor
4 clove garlic, minced
1 Tbsp sherry (cooking sherry is fine)
1 Tbsp chives (dried or fresh)
12 large fresh mushrooms, stems removed
4 Tbsp mozzarella or your favorite cheese, shredded (part-skim okay)
lemon wedges

Steps:

  • 1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
  • 2. Place the mushrooms in a foil lined baking dish or baking pan if you're making a large batch.
  • 3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
  • 4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
  • 5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
  • 6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
  • 7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!
  • 8. Cook's Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it's oven safe - about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc., which is what I usually do. I've made as many as 75 for a catering party.

SHRIMP STUFFED MUSHROOMS



Shrimp Stuffed Mushrooms image

Whenever I make this, I can never get enough of it. It's almost embarrassing, especially if we have company. I hope you will enjoy this as much as I do.

Provided by Linda Griffith @sothernladee

Categories     Seafood Appetizers

Number Of Ingredients 7

20 large mushrooms, stems removed and chopped
8 ounce(s) cream cheese, softened
1 pound(s) frozen, cooked shrimp, thawed and chopped
1 small onion, minced
1/4 teaspoon(s) sea salt
1/2 teaspoon(s) worcestershire sauce
1/2 teaspoon(s) cocktail sauce, optional

Steps:

  • Blend all ingredients except for the mushroom caps and stuff into the mushrooms.
  • Place in shallow greased pan and bake at 350 degrees for 15 minutes.

STUFFED SHRIMP



Stuffed Shrimp image

Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 6

4 ounces cream cheese, softened
4-1/2 teaspoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 pound cooked large shrimp, peeled and deveined
Minced fresh parsley
Seafood cocktail sauce, optional

Steps:

  • In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

Nutrition Facts :

SHRIMP-STUFFED PORTOBELLO MUSHROOMS



Shrimp-Stuffed Portobello Mushrooms image

Categories     Mushroom     Shellfish     Bake     Cocktail Party     Quick & Easy     Mayonnaise     Parmesan     Basil     Rosemary     Shrimp     Bon Appétit

Yield Makes 4 (appetizer) servings

Number Of Ingredients 10

1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 2- to 2 1/2-inch portobello mushrooms, dark gills removed

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

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From eatnorth.com


SHRIMP STUFFED PORTOBELLO MUSHROOMS - GOOD LIFE EATS
Add the onion, basil, and rosemary. Cook, stirring occasionally, until the onions are nice and soft, about 5-8 minutes. Add the garlic and cook for 2 more minutes. Transfer to a medium bowl and stir in the shrimp, breadcrumbs, Parmesan cheese, and mayonnaise. Taste and season with salt and pepper if needed.
From goodlifeeats.com


SHRIMP & ARTICHOKE STUFFED MUSHROOMS - CELEBRATION GENERATION
Home » Recipes » All Recipes. Shrimp & Artichoke Stuffed Mushrooms. Published: Apr 6, 2021 Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
From celebrationgeneration.com


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