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Old 04-17-2019, 02:54 PM   #1
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Shrimp-Stuffed Mushrooms

Shrimp-Stuffed Mushrooms


Nonstick cooking spray
24 medium mushrooms
2 teaspoons olive oil or vegetable oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup chopped tiny shrimp or 1, 6-ounce package frozen crabmeat, thawed and drained
1/3 cup snipped fresh parsley
2/3 cup soft whole wheat bread crumbs
2 tablespoons dry red wine or sherry
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
Aluminum foil

Line a 13x9x2-inch baking pan with aluminum foil; coat with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, upside-down, in prepared pan.

Heat olive or vegetable oil in a medium skillet. Cook chopped mushroom stems, onion, and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with more aluminum foil.

Bake in a 350 degree F. oven for 10 minutes; remove aluminum foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot.
Makes 24 appetizers.

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Old 04-17-2019, 03:09 PM   #2
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Sounds tasty.
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Old 04-17-2019, 07:11 PM   #3
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DONE! I'm on it.
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Old 04-18-2019, 09:28 AM   #4
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OMG

Appetizers for some but looks like supper to me!

lucky, have you made them? do you have a picture?
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Old 04-18-2019, 09:39 AM   #5
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Made them once, before I was into Food Porn, so no pic ....


a Good excuse to do it again, but I'm alone now, so I'll have to trim the recipe down....
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Old 04-18-2019, 09:44 AM   #6
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If it wasn't a 5/6 hour drive - I'd join you for supper.
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Tags
mushroom, mushrooms, onion, recipe, shrimp

Shrimp-Stuffed Mushrooms Shrimp-Stuffed Mushrooms Nonstick cooking spray 24 medium mushrooms 2 teaspoons olive oil or vegetable oil 1/4 cup chopped onion 1 clove garlic, minced 1/2 cup chopped tiny shrimp or 1, 6-ounce package frozen crabmeat, thawed and drained 1/3 cup snipped fresh parsley 2/3 cup soft whole wheat bread crumbs 2 tablespoons dry red wine or sherry 1 teaspoon dried basil, crushed 1/4 teaspoon pepper Aluminum foil Line a 13x9x2-inch baking pan with aluminum foil; coat with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, upside-down, in prepared pan. Heat olive or vegetable oil in a medium skillet. Cook chopped mushroom stems, onion, and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with more aluminum foil. Bake in a 350 degree F. oven for 10 minutes; remove aluminum foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot. Makes 24 appetizers. 3 stars 1 reviews
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