-
-
My review
Amazing Shrimp Stuffed Mushrooms
Kara Smith
"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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 50 m servings 103 calsOriginal recipe yields 10 servings (20 stuffed mushrooms)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 103 calories; 6.8 g fat; 2.9 g carbohydrates; 7.3 g protein; 41 mg cholesterol; 188 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1822 Ratings
-
-
-
-
-
Most helpful positive review
5/17/2010
Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tin...
Most helpful critical review
12/26/2008
These were just ok. Nobody had seconds, nobody had leftovers (of which there were tons).
Most helpful
Most positive
Least positive
Newest
5/17/2010
Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tin...
12/26/2008
Kara, thank you for a wonderful recipe. I made these stuffed mushrooms exactly per the directions and ingredients given. They were absolutely wonderful and are now a permanent recipe for cockt...
12/31/2010
These are fantastic! Very easy to prepare and extremely tasty! I did parboil the mushrooms and I think it gave them great texture. These were gone when I brought the dish home and everyone ra...
3/23/2010
I didn't simmer the mushrooms (just drizzled them with olive oil before the final baking) and I used regular cooked shrimp that I roughly chopped up. Great little appetizer - quick, easy and tas...
12/31/2008
I used crab as they did not have any canned shrimp at Parkers. IT was GREAT! Ron oohed and ahhed about them. Definitely need to make them again and often. Try with the shrimp next!
4/2/2009
Pretty darn good. I played with a bit since, I'm a simple cheese gal so substituted cheddar for Romano. Added minced red onions and a teaspoon of Old Bay seasoning. Very very tasty!
1/18/2010
These were very tasty. I think next time I would like to use frozen baby shrimp that retain their shape a little better. But the taste was delicious. My mushrooms were a little smaller than I...
12/29/2008
Thanks, I will make this again. I have a similiar one without the shrimp & don't preboil the mushrooms & they always looked kind of funny, so your way is much better.....
12/26/2008
These were just ok. Nobody had seconds, nobody had leftovers (of which there were tons).