Best Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs Recipes
SHRIMP & MUSHROOMS
Make and share this Shrimp & Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives, and pimiento.
- Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes.
- Season to taste with salt and pepper.
- Sprinkle with parsley.
Nutrition Facts : Calories 195.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 135.7, Sodium 650.6, Carbohydrate 15.1, Fiber 6.2, Sugar 1.4, Protein 22.6
SHRIMP-STUFFED MUSHROOMS
We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
Nutrition Facts :
BUTTERFLIED SHRIMP ROCKEFELLER
Looking for an alternative to heavy holiday fare? A platter of these light and fresh shrimp bites really stands out in an appetizer spread. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside., In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice., Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.
Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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