Mushroom Caps Stuffed with Shrimp

On the Menu Today~
Mushroom Caps Stuffed with Shrimp

This fast and easy recipe is great served
as an appetizer or as a light side dish.
If shrimp isn't your thing, don't add it.
Smoked salmon, lump crab or finely shredded mozzarella cheese,
sometimes called 'fancy' shredded cheese, could be used instead.

Mushroom Caps Stuffed with Shrimp
are made with cremini mushrooms but
you could substitute white button mushrooms.
We prefer the meaty, earthy, taste of
cremini mushrooms in this recipe.

These little beauties are the perfect 'finger' food.
Pick one up and pop it into your mouth.
No plate required~

Mushroom Caps Stuffed with Shrimp

Ingredients

• 16 ounces cremini mushrooms, stem removed, wiped clean of any dirt
• 1 tablespoon olive oil
• 1/3 cup sliced green onion, (set aside 2 tablespoons for garnish)
• 1/4 cup diced celery
• 2 garlic cloves minced
• 3 ounces cream cheese, softened
• 1 (4 oz) can tiny shrimp, drained
• 1/2 teaspoon lemon zest
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon smoked paprika
• 2 tablespoons panko breadcrumbs
• salt and pepper, to taste
• 1/2 cup shredded Parmesan cheese

Cooking Directions

1. Preheat oven to 350º
2. Heat oil in a large, heavy skillet over medium-high heat. Add onion, celery and garlic. Saute until tender, about 5 minutes. Add cream cheese, stir until soften.
3. Place cream cheese mixture into a medium bowl; mix in shrimp, lemon zest, thyme, paprika, and panko breadcrumbs. Season filling to taste with salt and pepper. Arrange mushrooms, gill side up, on an oiled baking sheet. Generously mound filling in mushrooms, pressing filling down slightly. Sprinkle with Parmesan cheese.
4. Bake mushrooms until tender about 20 to 30 minutes.

Shrimp, Mushrooms, Cheese, Appetizer
Products used in this recipe: Bumblebee Tiny Shrimp