Baked Shrimp Mushroom Caps |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Something I whipped up for Thanksgiving. Ingredients:
1 (106 g) can shrimp |
48 medium mushrooms, cleaned |
3 tablespoons butter, melted |
1/4 cup onion, finely chopped |
1/2 cup dry breadcrumbs |
1/4 cup cooked bacon, drained and finely chopped |
2 tablespoons parsley, freshly chopped |
2 tablespoons olive oil |
1 garlic clove, minced |
1 teaspoon oregano leaves, dried |
1/2 cup monterey jack cheese, finely shredded |
2 tablespoons dill |
Directions:
1. Remove mushroom stems from mushrooms; chop enough stems to measure 1/2 cup.
2. Place mushroom caps on a buttered baking sheet and set aside.
3. In a medium skillet, saute chopped stems, drained shrimp, onions, and garlic in oil.
4. Mix bread crumbs, bacon, parsley, oregano, dill, salt and pepper to taste.
5. Add the dry ingredients, along with melted butter to the skillet and mix well.
6. Shape mushroom mixture into 48 balls; mold each into the mushroom caps.
7. Sprinkle with cheese.
8. Bake 20 minutes 350F.
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