Our Recipe Menu
- Recipe For Chicken Tacos
- Garlic Smashed Potatoes
- Delicious Shrimp Casserole
- Hearty Lasagna
- Seafood Scampi Linguine
- Delicious Apple Crisp Recipe
- Grilling A Great Tasting Steak
- Recipe For Orange Glazed Baked Ham
- Pecan Pumpkin Pie
- Asparagus and Artichoke Pasta Salad
- Pasta Salad With Roasted Vegetables
- Shrimp Stuffed Mushrooms
- Seafood Lovers Lobster Salad
- Old Time Popcorn Balls
- Beer Battered Onion Rings
- All American Barbecued Chicken
- Cooking Fresh Lobster
- Simple Turkey Recipe
- Delicious Meatball Hoagies
- Recipe For Classic Potato Salad
- Easy Spaghetti Pie
- Recipe For Perfect Prime Rib
- Frosted Chocolate Brownies
- Christmas Brie Appetizer
- Homemade Turkey Stuffing
- Recipe For Delicious Lemon Yogurt Cake
- Pineapple Upside-Down Cupcakes
- Grilled Filet Mignon
- Strawberry Shortcake Recipe
- Spicy Low Calorie Chicken Cacciatore
- Chicken Noodle Soup Recipe
Shrimp Stuffed Mushrooms
You will be proud to serve these great tasting mushrooms stuffed with
shrimp.
Ingredients required:
4 medium portobello mushrooms (about 1
pound)
2 tablespoons butter or margarine
1 medium onion, finely chopped
(1/2 cup)
3 cloves garlic, minced
8 ounces peeled, deveined, and cooked
shrimp, chopped
1/2 cup soft bread crumbs
1 egg, slightly beaten
1
tablespoon lemon juice
1 teaspoon snipped fresh tarragon
1 ounce provolone
or gouda cheese, shredded
Fresh parsley sprigs
Preheat oven to 425 degrees. Rinse mushrooms under cold water and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside.
In a large skillet, melt butter or margarine over medium heat. Fry onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and tarragon.
Place portobello caps, stem sides up, in a 15x10x1-inch baking pan. Sprinkle mushrooms with cheese. Divide shrimp mixture among portobello caps. Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish ith additional whole shrimp and parsley. Cut into quarters, if desired. Makes 4 large appetizer servings.
