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.
Let’s make it together…..
Here is what you will need to make this addicting appetizer: Button mushrooms, shrimp, cream cheese, mayonnaise, milk, frozen chopped spinach, Parmesan cheese, tarragon, fresh lemon juice, Worcestershire sauce, scallions, fresh bread crumbs, olive oil, salt and pepper to taste.
You will need 24 large button mushrooms, stems removed. Arrange the caps on a baking sheet, stemmed side up. Sprinkle the insides with salt and roast for 10 minutes in a 425 degree oven.
Turn the caps over and roast another 5 minutes more.
Roasting before stuffing them will release moisture and help prevent sogginess when stuffed.
For the shrimp, you will need 1 pound of large shrimp, peeled, deveined and cut into chunks.
Saute the shrimp pieces with 1 Tablespoon olive oil in a nonstick skillet. Heat just until pink, about 2 minutes. Season with salt and pepper and set aside.
To a medium bowl add 3 ounces cream cheese, 3 Tablespoons mayonnaise, 1 Tablespoon milk, 10 ounces frozen spinach, 3 Tablespoons Parmesan cheese, 1 teaspoon dried tarragon (or 2 teaspoons fresh), 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire and 2 Tablespoons scallions. Season with salt and pepper to taste; combine well.
Stuff mushrooms with 2 or 3 shrimp pieces in each cap.
Top with a generous teaspoon of the cream cheese-spinach mixture.
In a small bowl toss together 1/2 cup bread crumbs, 3 Tablespoons olive oil, 3 Tablespoons Parmesan, salt and pepper to taste.
Sprinkle each mushroom with tossed bread crumbs.
Bake until heated through and the topping is golden, about 8 minutes.
Isn’t this the perfect bite-sized morsel? It’s soft, crunchy and flavorful.
Don’t worry; if people are around you won’t get to eat too many, they will disappear in seconds! You’ll see.
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.
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. 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 T. Olive oil
3 T. Parmesan, grated
Preheat oven to 425 degrees.
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 T. 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 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper to taste.
Toss crumbs with 3 T. oil, 3 T. 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.