Shrimp-Stuffed Cheesy Mushroom Caps

20150913_181043So, I think I’ve posted my recipe for spinach/feta stuffed mushrooms, which are delicious. And I used to make suasage stuffed mushrooms, which are very yummy, but soooo unhealthy. Well, I won’t say this recipe is healthy – yes it’s low carb – but it takes a whole package of cream cheese, so really not all that healthy…but AMAZINGLY YUMMY!

My mother gave me two cans of baby shrimp. Kind of come in a tuna can, about 7 ounces, I think, and I needed to figure out what to do with them. They’re fishier smelling than fresh/frozen baby shrimp, so I dumped them in a strainer and rinsed them first. And I got these huge white mushrooms that were nice and fresh and firm, and that’s what I used. Three were the perfect size for a BIG appetizer.

  • 12 large white mushrooms
  • 8 oz cream cheese (light cream cheese works also) – brought up to room temp
  • 1 can baby shrimp
  • 3 green onions, minced
  • 1 tblsp minced garlic
  • few tblsp panko
  1. Remove stems and scoop out some of the insides. I keep the leftover pieces of stem and insides and freeze them, using them in soup later.
  2. Mix the rest of the ingredients well.
  3. Spoon into mushroom caps.
  4. Sprinkle with panko
  5. Bake 20-30 min – bigger mushrooms take longer – until panko is lightly brown and mushrooms look a little wilted.
  6. Eat as soon as you can without burning your mouth!

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