These are Yummy!
Prepare to roast:
24 large button mushrooms
Saute in 1 tblsp olive oil:
1 Lb large shrimp, peeled, deveined, cut into chunks
Salt and red pepper flakes to taste
Combine; Add:
3 oz cream cheese, softened
3 tblsps mayo
1 tblsp milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tblsps Parmesan, grated
2 tsps minced fresh tarragon
1 tsp fresh lemon juice
1/2 tsp Worcestershire sacue
2 tblsps scallions, minced
salt, cayenne, and nutmeg to taste
Toss together; Top with:
1/3 cup fresh bread crumbs
2 tblsps olive oil
2 tblsps Parmesan, grated
Preheat oven to 425*
Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over and roast 5 minutes more. Remove mushrooms from oven; leave oven on.
Saute shrimp in 1 tblsp of oil in a skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl. Add spinach, 3 tblsps parmesan, tarragon, lemon juice, Worcestshire, scallions, and seasonings.
Toss crumbs with 2 tblsps oil, 2 tblsps Parmesan, salt, and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is godlen, about 8 minutes. Serve immediately.
The recipe says to put pieces of the shrimp in the stuffing.. but I like to leave the shrimp whole, and place them on top of the stuffed mushrooms, then top with some more parmesan.
Prepare to roast:
24 large button mushrooms
Saute in 1 tblsp olive oil:
1 Lb large shrimp, peeled, deveined, cut into chunks
Salt and red pepper flakes to taste
Combine; Add:
3 oz cream cheese, softened
3 tblsps mayo
1 tblsp milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tblsps Parmesan, grated
2 tsps minced fresh tarragon
1 tsp fresh lemon juice
1/2 tsp Worcestershire sacue
2 tblsps scallions, minced
salt, cayenne, and nutmeg to taste
Toss together; Top with:
1/3 cup fresh bread crumbs
2 tblsps olive oil
2 tblsps Parmesan, grated
Preheat oven to 425*
Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over and roast 5 minutes more. Remove mushrooms from oven; leave oven on.
Saute shrimp in 1 tblsp of oil in a skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl. Add spinach, 3 tblsps parmesan, tarragon, lemon juice, Worcestshire, scallions, and seasonings.
Toss crumbs with 2 tblsps oil, 2 tblsps Parmesan, salt, and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is godlen, about 8 minutes. Serve immediately.
The recipe says to put pieces of the shrimp in the stuffing.. but I like to leave the shrimp whole, and place them on top of the stuffed mushrooms, then top with some more parmesan.
