Shrimp Stuffed Mushrooms Recipe
- cook TIME 28 mins
- prep TIME 7 mins
- total TIME 35 mins
Ingredients (10)
- 5 oz peeled and deveined shrimp from 10 oz raw shrimp
- 14 oz brown mushrooms
- 2 oz onion chopped
- 1.5 oz plain panko breadcrumbs
- 1 tsp garlic minced
- 1 tbsp unsalted butter
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 0.5 oz cream cheese
- 2 tbsp parsley chopped, divided to 1 1/2 tbsp and 1/2 tbsp
INSTRUCTIONS
Prep:
For the shrimp:
- Pull off the head, legs, and tails of each shrimp.
- Peel off the shells.
- Remove the veins. Use a small knife to make a shallow cut along the back of each shrimp, then take out the vein with the tip of the knife or a toothpick.
- Wash them clean, then pat dry.
For the packaged mushrooms:
- Clean the mushrooms using a dry cloth or paper towel.
- Snap off the stem from each mushroom. Set aside the stems in one bowl and the caps in another.
Note: If you want to wash your mushrooms, then rinse them lightly and then immediately dry them with a cloth, and cook them as soon as possible (washed mushrooms don’t keep very well).
Cook:
Blend 5 oz peeled and deveined shrimp until smooth in a food processor.
Add the mushroom stems from 14 oz brown mushrooms in a food processor.
Blend until the mix reaches a smooth light brown consistency as in the picture.
Make the stuffing: Transfer the shrimp and mushroom mixture into a bowl, then add in 1 1/2 tbsp parsley, 2 oz onion, 1 tsp garlic, 1 tbsp butter, 1/2 tsp ground black pepper, 1/4 tsp salt, 0.5 oz cream cheese, and 1.5 oz plain panko breadcrumbs. Stir to blend well.
Preheat the oven to 375 °F for 5 minutes.
Fill the mushroom caps with the stuffing: Prepare a baking tray with parchment paper. Spoon the shrimp mixture into each cap. Add 1/2 tsp at a time for better control, then fill up each cap to create a little height.
Then place the tray on the middle rack in the oven, and cook for 15 minutes. Remove from heat when done.
Garnish and serve: Transfer the shrimp stuffed mushrooms to a serving plate, then sprinkle the remaining chopped parsley on top. Enjoy!
