May 28th, 2008

Stuffed Mushrooms

2 sticks butter
4 8-oz packages whole mushrooms
3/4 lb cooked fresh shrimp (use the least expensive shrimp)
3 cups Mrs. Cubbitson's or Pepperidge Farms stuffing crumbs
3/4 cup Kraft parmesan cheese from a can
3 tsp garlic powder
3 tsp MSG
3 tbsp dried minced onion
3 tbsp chopped parsley

Melt the butter in a large plastic bowl in the microwave and set aside.  Brush the mushrooms lightly with a mushroom brush or paper towel to remove any soil.  Pull out the stems, chop half of the stems into tiny pieces and put them in the bowl of butter, and discard the remaining stems.  Working gently using a grapefruit sectioning knife, hollow out the underside of the mushroom caps and add the pieces to the bowl.  Chop the shrimp into tiny pieces (I use my Cuisinart).  Add the shrimp and remaining ingredients to the bowl and mix well.  Gently stuff the mushroom caps, overstuff them actually, and place them on a cookie sheet that has a lip all the way around to catch the melted butter.  Bake at 350 degrees for 20 minutes or until the stuffing tops are browned.  Be sure to have someone around when they're done baking so you're not tempted to eat them all yourself!

Click here for printable recipe.

Next Recipe
Back to Recipe Index