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Shrimp-Stuffed Mushrooms

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 24 Mushrooms (medium)

    2. 2 teaspoons 10ml Olive oil

    3. 1/4 cup 15g / 1/2oz Chopped onion

    4. 1 Garlic - minced

    5. 1/3 cup 48g / 1.7oz Shrimp - tiny, chopped

    6. 1/3 cup 78ml Fresh parsley - snipped

    7. 2/3 cup 97g / 3.4oz Bread crumbs - soft, whole wheat

    8. 2 tablespoons 30ml Dry red wine - (or sherry)

    9. 1 teaspoon 5ml Dried basil - crushed

    10. 1/4 teaspoon 1 1/3ml Black pepper

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Line a 13x9x2" baking pan with foil; spray with non-stick coating. Rinse mushrooms; pat dry. Remove stems hollowing out centers of mushroom caps. Chop stems reserving 2/3 cup (reserve remaining stems for another use). Arrange mushroom caps stem side up in prepared pan. Heat oil in a skillet. Cook mushroom stems, onion and garlic 3 minutes. Add shrimp and parsley; heat through. Remove from heat, add remaining ingredients. Spoon mixture into mushroom caps. Cover pan with foil. Bake at 350F 10 minutes. Remove foil; bake 10 minutes more. Serve immediately. Makes 24. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 60.

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