Shrimp and Goat Cheese Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Portobello mushrooms get dressed up for the holidays with a decadent mixture of goat cheese, fresh shrimp and ginger. âMary Ann Lee, Clifton Park, New York Ingredients:
1/2 pound uncooked shrimp, peeled, deveined and finely chopped |
1 log (4 ounces) herbed fresh goat cheese, crumbled |
1/3 cup chopped green onions |
1/4 cup panko (japanese) bread crumbs |
1 teaspoon minced fresh gingerroot |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 pound whole baby portobello mushrooms, stems removed |
2 tablespoons sesame oil |
thinly sliced green onions, optional |
Directions:
1. Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper flakes, salt and pepper in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil.
2. Bake at 350° for 10-15 minutes or until shrimp turn pink. Garnish with green onions if desired. Serve warm. Yield: about 2 dozen.
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