Linda's Shrimp Stuffed Mushroom Caps |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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These mushrooms are great served with just about anything... They have a little kick, with LOTS of FLAVOR! I hope you will enjoy them as much as I do! Ingredients:
16 large mushrooms, stems removed |
2 (6 ounce) cans shrimp, drained or 16 large shrimp, fresh, shells and tails removed |
1 teaspoon sriracha sauce, to taste (found in asian section in the supermarket or in asian market) |
1 teaspoon chili-garlic sauce, to taste (found in asian section in the supermarket, in asian market) |
ritz cracker, 1 sleeve |
1/2 cup butter, melted |
1/4 cup parmesan cheese |
1 lemon, juice of, divided |
Directions:
1. Wipe off any dirt on mushrooms with a dry paper towel. Remove stems, and put mushrooms in a 9x13 pan.
2. If Using Canned Shrimp:.
3. Mince the shrimp between your fingers. Add Siracchia and chili garlic sauce to shrimp, starting with 1 teaspoons each, and mix together well. Spoon mixture into each mushroom cap. Set aside.
4. If Using Fresh Shrimp:.
5. Set a shrimp inside of each mushroom cap. Mix Siraccha sauce and chili sauce together, starting with 1 teaspoons each, and spoon over shrimp. Set aside.
6. Crush Ritz crackers with hands, into a med. size bowl. Add Parmesan cheese, juice of 1/2 lemon, and melted butter, and mix well.
7. Top each mushroom with a generous portion of cracker mixture. Squeeze the other half of lemon over all.
8. Bake at 350, for 10-12 minutes until mushrooms are done and top is lightly browned.
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