Rich, meaty portobellos are delicious all by themselves, but a seafood stuffing takes them to another level. You can vary the seafood using crab, crawfish, scallops, or whatever you like as well as the type of mushroom, cheese and herbs. Just choose your favorites and Enjoy!
Things You’ll need
20 lg. fresh mushrooms (2 to 2 1/2 inch), 1 (4 oz.) can shrimp drained, rinsed and broken up.1 (4 oz.) container whipped cream cheese with chives, 1/2 tsp. Worcestershire sauce, Dash of garlic powder, Dash of hot pepper sauce, Grated Romano cheese.
Instructions for Shrimp Stuffed Mushrooms
Remove stems from mushrooms. Simmer the caps in boiling water for 2 minutes, drain, invert caps on paper towel and cool.
Combine the shrimp, cream cheese, Worcestershire sauce, garlic powder and hot sauce. Spoon shrimp mix into mushroom caps.
Place in a shallow baking pan, sprinkle with Romano cheese. Cover and chill for 3 to 24 hours before serving.
Uncover and bake in a 400 degree oven for 15 minutes.0