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My review
Shrimpcargot
93
ambibambi
"After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!"
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Ingredients
30 m servings 203Original recipe yields 3 servings (6 pieces)
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
- Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 199254 Ratings
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Most helpful positive review
4/30/2008
Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)
Most helpful critical review
2/13/2011
I made these for company and instead of using 1 large shrimp, I used about 3 small salad shrimp per mushroom. The end result was ok - but we found them a bit bland; the flavor of the mushroom o...
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4/30/2008
Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)
5/11/2008
This recipe KICKS A$$! I added some chopped flat-leaf to the garlic butter and broiled the cheese to get it brown. We LOVED them and each ate 4 huge ones! Thanks,ambi - you got a hit! ;)
5/2/2008
Great idea with shrimps. I did the same as the last person, added breadcrumbs and also added chopped mushroom stem into butter & a little bit of oregano. Serve with Pinot Grigio and BAM!
8/26/2008
I made these for an appetizer party, and everyone loved them. I increased the recipe to make 24. I precooked the mini-portabellas for five minutes upside down, mixed Italian breadcrumbs with th...
5/19/2009
This is SO DELICIOUS! I have now made these at least once a month since May 2009. I now always make 1-2 dozen with the 1/4 cup butter (sometimes up to 1/2 olive oil). As 'ambibambi' herself tol...
7/24/2008
I have to admit I was a little skeptical as I was making these that they would be flavorful enough; I kept thinking I could add a little X or a little Y, but I stayed true to the recipe and they...
7/31/2008
this was so good! to make it a dinner i doubled it and served it with pesto pasta. i did follow the suggestions of some of the reviews and chopped the shrimp before i cooked it, baked 10 mins be...
8/2/2008
Not that you need ANOTHER 5 stars to convince yourself to try this, but I'm giving it,anyway! :) This is wonderful. I used small shrimp and topped with Italian blend cheese and broiled in the ov...
1/12/2010
Thank you for looking at my recipe! I have seen many people write in their reviews to precook the mushrooms. I always do this! I like my mushrooms soft, so I definitely recommend this step to...