Stuff mushrooms ahead but bake just before serving. Great served as an appetizer or as a light side dish. Sprinkle the romano cheese onto each mushroom. Mushroom caps stuffed with shrimp. Place the mushroom caps stem side up on a baking sheet.
Sautee mushroom caps and reserve. Cook and stir 2 3 minutes or until tender. Pipe 2 3 t into each cap. Meanwhile in a large skillet heat butter over medium high heat. Place mushroom caps in a foil lined 15x10x1 in.
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Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place stuffing side up in the prepared baking dish. Add breadcrumbs to make a doughy mixture and fill the caps. Stuff mushroom caps generously with the mushroom stem mixture. With a rubber spatula place the butter blend into a pastry bag or use a plastic baggie and clip off a small corner. Finely chopped green bell pepper and onion add color and flavor to these basic parmesan and breadcrumb stuffed mushrooms.
Purchase steamed shrimp at the supermarket. Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving. Set mushroom caps on baking sheet and curl one shrimp in each cap. Mushrooms are stuffed with a tasty bacon flavored shrimp mixture then topped with cheddar cheese. Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
These mushrooms stuffed with shrimp and topped with melted cheddar cheese go really will with italian food. Allow the mushroom caps to bake uncovered for 15 minutes. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese. 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. Place on a lightly greased rack in a broiler pan.
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Mushroom caps stuffed with shrimp is a fast and easy recipe. Top with parmesan and bake for 20 minutes or until brown. These mushrooms stuffed with shrimp and topped with melted cheddar cheese go really will with italian food. Purchase steamed shrimp at the supermarket. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place stuffing side up in the prepared baking dish.
Spoon evenly into mushroom caps. Sprinkle evenly with cheese if desired. Sautee mushroom caps and reserve. Cook chopped stems with onion garlic and peppers. Stuff mushrooms ahead but bake just before serving.
