Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs Recipes

Steps:

• Preheat oven to 425ºF.
• Prepare mushrooms by first removing and discarding the stems.
• Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
• Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
• Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
• Season with salt and pepper flakes; set aside.
• Combine cream cheese, mayo, and milk in a bowl.
• Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
• Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
• Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
• Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
• Serve immediately.

Steps:

• Preheat grill to medium, about 350 to 400 degrees F.
• Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
• Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
• Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
• Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

Steps:

• Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
• While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
• Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

Steps:

• Heat oven to 400°F.
• Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
• Bake 15 min. or until heated through.

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside., In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice., Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.

Steps:

• Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.

Steps:

• Preheat 425 PREPARE mushrooms by removing seams. Arrange caps on baking sheet, stemmed side up. sprinkle insides wiht salt, roast 10 minutes. Flip over and roast 5 minutes more. REmove from oven; leave oven on. SAUTE shrimp in 1 T. oil in skillet over med.high heat until pink. Season with salt and pepper flakes; set aside. CMBINE cream cheese, mayonnaise, and milk in bowl. Add spinach, 3 T. Parm, tarragon, lemon juice, Worcestershire, scallions, and seasonsing. TOSS crumbs with 2 T. oil, 2 T. Parm, salt and pepper to taste in small bowl. Stuff mushrooms placing 2 or 3 shrimp pieces in each cap. Top with generous t. of cream cheese mixture, sprinkle with crums, then bake until heated through and topping is golden, about 8 minutes. serve immediately.

Steps:

• Clean mushrooms and remove stems.
• Dry and brush tops with olive oil.
• Set aside.
• Melt butter in pan.
• Add onion and sauté until tender, but not browned.
• Add spinach and mix well.
• Add crabmeat, cream, and cheese.
• Mix to blend.
• Stuffed mushrooms to heaping.
• Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.

Steps:

• Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives, and pimiento.
• Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes.
• Season to taste with salt and pepper.
• Sprinkle with parsley.