Roxy15
New member
Shrimp Stuffed Mushrooms:
1/4 Cup Olive Oil
1/2 Cup Onion, Chopped Fine
1/4 Cup Fresh Basil, Chopped Fine
3 Garlic Cloves, Chopped Fine
1/2 Tsp. Fresh Rosemary, Chopped Fine
6-oz.-(1-1/2 Cups)-Cooked Shrimp, Chopped
2/3 Cup Breadcrumbs, Prefer Fresh
1/2 Cup Parmesan Cheese, Grated
1/4 Cup Mayonnaise
8-(2-in.)-Baby Portobello Mushrooms, Gills Removed
Set oven to 350 degrees.
Heat oil in a heave skillet, add onion, basil, garlic and rosemary.
Sauté until onion is soft, about 5 minutes.
Place vegetables in a bowl and add everything else except the mushrooms.
Stuff mushroom caps with filling-(don't be shy, add as much filling as it will hold).
Bake 35 minutes until top is browned.
View attachment 18427
1/4 Cup Olive Oil
1/2 Cup Onion, Chopped Fine
1/4 Cup Fresh Basil, Chopped Fine
3 Garlic Cloves, Chopped Fine
1/2 Tsp. Fresh Rosemary, Chopped Fine
6-oz.-(1-1/2 Cups)-Cooked Shrimp, Chopped
2/3 Cup Breadcrumbs, Prefer Fresh
1/2 Cup Parmesan Cheese, Grated
1/4 Cup Mayonnaise
8-(2-in.)-Baby Portobello Mushrooms, Gills Removed
Set oven to 350 degrees.
Heat oil in a heave skillet, add onion, basil, garlic and rosemary.
Sauté until onion is soft, about 5 minutes.
Place vegetables in a bowl and add everything else except the mushrooms.
Stuff mushroom caps with filling-(don't be shy, add as much filling as it will hold).
Bake 35 minutes until top is browned.
View attachment 18427