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Baked Shrimp Stuffed Mushrooms
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Recipe - Winfield
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Baked Shrimp Stuffed Mushrooms
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
Creole seasoning
12 Shrimp, peeled and deveined large shrimp (21-25 per lb) or to fit mushroom caps
1/2 cup Butter (salted or unsalted - don't use margarine) or light olive oil and a pat of butter for flavor
4 clove Garlic, minced
1 tbsp Sherry (cooking sherry/wine is fine)
1 tbsp Chives (dried or fresh)
12 Mushrooms, large, fresh, stems removed
4 tbsp Mozzarella or your favorite cheese, shredded (part-skim okay)
Lemon wedges
Directions
  1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
  2. Place the mushrooms in a foil lined baking dish or baking pan if you’re making a large batch.
  3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
  4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
  5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
  6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
  7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!

Cook’s Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it’s oven safe -about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc.

15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Creole seasoning
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Club House - Organic Cayenne Pepper, 33 Gram
$4.29$13.00/100g
12 Shrimp, peeled and deveined large shrimp (21-25 per lb) or to fit mushroom caps
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Northern Glacier - Cooked Shrimp - Hand Peeled & Devined, 340 Gram
$12.99$3.82/100g
1/2 cup Butter (salted or unsalted - don't use margarine) or light olive oil and a pat of butter for flavor
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Western Family - Salted Creamery Butter, 454 Gram
rewards logoFree with 3700 Points Redeemed
$6.49$1.43/100g
4 clove Garlic, minced
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Garlic - White, Bulk, 1 Each
$0.75
1 tbsp Sherry (cooking sherry/wine is fine)
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Loxton - Moscato Wine, Non Alcoholic, 750 Millilitre
$9.59$1.28/100ml
1 tbsp Chives (dried or fresh)
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Western Family - Fresh Chives, 20 Gram
$2.49$12.45/100g
12 Mushrooms, large, fresh, stems removed
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Mushrooms - White - Bulk Fresh, 1 Pound
$4.99/lb$1.10/100g
4 tbsp Mozzarella or your favorite cheese, shredded (part-skim okay)
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Western Family - Mozzarella Cheese, 220 Gram
$5.48 avg/ea$2.49/100g
Lemon wedges
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Lemons - Large Fresh, Each, 1 Each
4 for $3
$0.99

Directions

  1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
  2. Place the mushrooms in a foil lined baking dish or baking pan if you’re making a large batch.
  3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
  4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
  5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
  6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
  7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!

Cook’s Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it’s oven safe -about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc.