SHRIMP STUFFED PORTOBELLO MUSHROOMS RECIPES

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SHRIMP STUFFED PORTABELLA MUSHROOMS RECIPE - FOOD.COM



Shrimp Stuffed Portabella Mushrooms Recipe - Food.com image

Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 5 serving(s)

Number Of Ingredients 14

5 large portabella mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees F.
  • Remove stems from mushroom caps and dice stems, set aside.
  • Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
  • Melt butter in a large skillet over medium heat.
  • Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
  • Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
  • Add cream cheese to mixture and stir well.
  • Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
  • Spray an 8x11 glass baking dish with non-stick cooking spray.
  • Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
  • Evenly spread remaining half cup of cheddar cheese over stuffed caps.
  • Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

Nutrition Facts : Calories 487.2, FatContent 33.9, SaturatedFatContent 20.3, CholesterolContent 148.4, SodiumContent 1405, CarbohydrateContent 25, FiberContent 3.2, SugarContent 5.9, ProteinContent 22.1

SHRIMP-STUFFED PORTOBELLO MUSHROOMS - BETTER HOMES & …



Shrimp-Stuffed Portobello Mushrooms - Better Homes & … image

Chow down on these tasty little bites. Each appetizer contains only 13 calories.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 45 minutes

Prep Time 25 minutes

Yield 24 appetizers

Number Of Ingredients 11

Nonstick cooking spray
24 medium mushrooms
2 teaspoons olive oil or vegetable oil
¼ cup chopped onion
1 clove garlic, minced
½ cup chopped tiny shrimp or 1, 6-ounce package frozen crabmeat, thawed and drained
⅓ cup snipped fresh parsley
⅔ cup soft whole wheat bread crumbs
2 tablespoons dry red wine or sherry
1 teaspoon dried basil, crushed
¼ teaspoon pepper

Steps:

  • Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, stem sides up, in prepared pan.
  • Heat olive or vegetable oil in a medium skillet. Cook chopped mushroom stems, onion, and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with foil.
  • Bake in a 350 degree F. oven for 10 minutes; remove foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot. Makes 24 appetizers.

Nutrition Facts : Calories 13 calories, CarbohydrateContent 1 g, CholesterolContent 4 mg, FatContent 1 g, ProteinContent 1 g, SodiumContent 12 mg

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