These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.

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Recipe Summary

prep:
40 mins
cook:
25 mins
total:
1 hr 5 mins
Servings:
16
Yield:
16 mushrooms
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.

  • Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.

  • Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.

  • Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.

  • Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.

  • Bake in the preheated oven until hot and juicy, about 20 minutes.

Nutrition Facts

115 calories; protein 4.6g; carbohydrates 5.1g; fat 8.7g; cholesterol 40.9mg; sodium 134.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/21/2019
This turned out very good. I did add a little onion powder and paprika because I have to cut back on sodium. I put very little salt and it was pretty delicious. Read More
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