Mom's Shrimp-stuffed Mushrooms

I have had my fair share of stuffed mushrooms and these are some of the best! There is no party food quite like stuffed mushrooms. Even those who aren’t mushroom aficionados are surprised how good they are when they try a stuffed mushroom cap at a party. They are always a huge hit at parties and with the Super Bowl being a week from today, they would be just perfect. 

This is another of Mom’s great recipes.  Mushrooms were one of her favorite foods, right up there with strawberries and we were served mushrooms of different versions often.  These mushroom caps are stuffed with a heavenly mixture of shrimp and cheese, and then baked until they are a sizzling, golden color.  They are easy to make too!

Shrimp-stuffed Mushrooms are a great tasty morsel that would be perfect for almost any occasion.  OK, maybe not breakfast, but they would fill the bill at brunch, as an appetizer before a formal dinner or a cook-out in your back yard.  I bet you won’t be able to eat just one!

Shrimp-stuffed Mushrooms

Ingredients:

1½ tablespoon finely minced onion

2 tablespoons butter

½ cup finely chopped shrimp

6 tablespoons grated Parmesan cheese, divided

3 tablespoons bread crumbs

3 tablespoons sherry, divided

2 teaspoons parsley flakes

Dash salt

12 large mushrooms

Small shrimp

Method:

Wipe mushrooms with paper towel and remove stems.

In medium skillet, sauté onion in butter until tender.

Remove from heat, stir in shrimp, 3 tablespoons Parmesan, crumbs, 2 tablespoons sherry, parsley and salt.

Stuff mushrooms caps with shrimp mixture.

Place on baking sheet.

Sprinkle with remaining 1 tablespoon sherry, 3 tablespoons Parmesan.

Broil 5”–6” from heat source for 5 minutes or until lightly browned.

 Serve hot, garnished with shrimp and parsley.

Just pop ‘em in your mouth and swoon!  Yum!