Shrimp Rockefeller stuffed mushrooms
Found a new appetizer that was a hit, I love stuffed shrooms.
24 large mushroom caps
1 lb large shrimp, shelled, deveined and cut into chunks
Salt to taste
red pepper flakes to taste
3 oz. cream cheese, softened
3 Tbsp mayo
1 Tbsp milk
1.5 cups frozen chopped spinach thawed and squeezed dry
3 Tbsp parmesan cheese
2 tsp minced fresh tarragon
1 Tbsp lemon juice
1/2 tsp whatsthishere sauce
2 Tbsp scallions, minced
Salt, cayene and nutmeg to taste
1/2 cup bread crumbs
2 Tbsp evoo
2 Tbsp parmesan cheese
Pre-heat oven to 425
Prepare mushrooms by removing the stem. Arrange caps on a baking sheet, stemmed side up, sprinkle the insides with salt and roast for 10 minutes. Flip caps over and roast 5 minutes,remove from oven. Leave the oven on!
Saute shrimp in 1 T. evoo over med-high heat about 2 minutes til pink. Season with salt and red pepper flakes and set aside.
Combine the next ten items and mix and mush well.
Toss the bread crumbs with the evoo and the parmesan, mix well.
Stuff shrooms with pieces of the sauteed shrimp. Top with a generous tsp of the cream cheese mix, sprinkle with the breadcrumb mixture and bake for about 8 minutes, until golden brown.
Ready for th oven
Time to munch!