On Friday night we decorated our house for Christmas. We already had put candles in windows, wreaths on doors, and lights on our living Christmas tree. However, we had all of the other interior decor to complete. To make it a festive evening for adults and teens alike, I offered to create a dinner menu of munchies. Each of us would pick an item, which would provide plenty of food for us, plus any teen dates that might appear.
My husband asked for shrimp stuffed mushrooms, and I had some difficulty envisioning how that would work. Could I use some cheese to help bind the ingredients? What herb would I use to add flavor? There was an Italian theme to our munchies (not planned) with meatballs in marinara and mozzarella sticks on the menu. So, I decided to give the mushrooms a similar flavor profile.
After making these mushrooms, I have a couple suggestions for the ingredients. First, I would use only small shrimp. I used the 70-90 count, which needed to be chopped but were small and tender. I think a larger shrimp would have been not as tender and would have needed much more chopping. Second, although I used oregano, other herbs would probably work well, such as rosemary or thyme. Third, I would suggest using parmesan or another hard cheese. It added a bite of flavor and allowed the shrimp to shine as the featured filling.
On a side note, guess who waited too long to take a picture of the mushrooms?
Shrimp Stuffed Mushroom
1/2 Tb. butter
1/2 medium onion, diced
2 stalks celery, diced
1/2 lb. 70-90 count shrimp, cooked & shells removed
1/3 cup breadcrumbs
1-1/2 tsp. oregano
12 large button mushrooms
Preheat oven to 425. Place a large nonstick frying pan over medium heat. Melt butter, and add onion and celery. Sauté for 5 minutes or until onion is translucent. While veggies are cooking, dice shrimp. Transfer veggies to a large mixing bowl. Add shrimp, breadcrumbs, and oregano. Mix well. Add a couple tablespoons of parmesan cheese to mixture, and stir to combine.
Remove stems from mushrooms. Set mushrooms, cap side down, on rimmed baking sheet. Place a heaping tablespoon of shrimp mixture in each. Top each mushroom with a sprinkle of parmesan. Bake for 15-20 minutes or until filling is hot.