December 22, 2007

Shrimp Stuffed Mushrooms

Yield: 6 Servings

1# mushrooms, stems removed
8 oz. cooked salad shrimp
1/3 C grated parmesan cheese
1 lemon
2 t parsley flakes
1/2 C chive & onion cream cheese spread
1/2 t dijon mustard
1 clove garlic, pressed

For crumb topping:
4 t butter
1 clove garlic, pressed
1/4 C dry bread crumbs

  1. Heat oven to 400 degrees F
  2. For shrimp filling, chop shrimp. Place in mixing bowl. Add 4 teaspoons lemon zest and parsley flakes. Mix together. Add parmesan cheese, cream cheese spread, mustard and garlic. Mix well.
  3. Stuff mushroom caps with shrimp filling.
  4. For crumb topping, place butter and garlic in microwave safe mixing bowl. Microwave on high 20-30 seconds until butter is completely melted. Stir in bread crumbs. If mixture is too wet, add more bread crumbs.
  5. Place mushrooms into a baking dish with the filling side up.
  6. Sprinkle with crumb topping.
  7. Bake 18-20 minutes or until topping is golden brown and filling is hot.
  8. Serve immediately.

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