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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Saturday, September 27, 2014

Shrimp Stuffed Mushrooms Recipe

Two of my favorite foods come together beautifully in this recipe. Hubby and I are big seafood eaters and we love mushrooms since we live right outside Lancaster County PA. which is known for growing some of the best mushrooms in the world.

Today's recipe and photo is courtesy of: Paulding & Company, a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding.This is the perfect, delicious quick and easy dish that’s packed with tons of flavor! Yields 32 pieces.

Shrimp Stuffed Mushrooms Recipe

32 medium sized brown mushrooms (crimini)
2 medium shallots
2 Tbs. butter
1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)
½ Lb. raw peeled chopped and deveined shrimp
¼ cup chopped parsley
pinch cayenne pepper or shake of Tabasco
salt to taste and freshly ground black pepper
1 cup freshly grated Grana padano or Parmesan
1/3 cup mayonnaise (Best foods-not a sweetened one!)
2 Tbs. parsley
Paprika for sprinkling on after they bake

Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.

Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.

Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs, so that what you taste is the seafood.

1 comment:

jopb said...

I love this recipe and so will my husband. I like the idea of using sourdough bread in the filling