My love of stuffed mushrooms started when I was very young thanks to my Aunt Mary.
Every holiday Aunt Mary made mushrooms stuffed with pork sausage. A simple starter to a large festive meal but always a crowd pleaser.
Somehow, no matter how many of those mushrooms she made, it was never enough. My cousins and I devoured them quickly and in epic proportions. This is where my taste for all things "stuffed mushrooms" reared its head.
I have never lost the craving.
When I came across this recipe for Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs I knew I couldn't wait to make it.
While I love making and eating Oyster's Rockefeller, shrimp is just much easier to work with.
Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs
Adapted from Cuisine at Home
Prepare and Roast:
24 large button mushrooms
Saute in 1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.
Combine; Add:
3 oz. cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 tablespoons Parmesan, grated
1 teaspoon dried tarragon or 2 teaspoons fresh, minced
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons scallions, minced
Salt and pepper to taste
Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 tablespoons Olive oil
3 tablespoons Parmesan, grated
Preheat oven to 425 degrees F.
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 tablespoon olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper; set aside.
Combine cream cheese, mayonnaise, milk, spinach, 3 tablespoons Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper to taste.
Toss crumbs with 3 tablespoons oil, 3 tablespoons 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 teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.
Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.