Best Shrimp Rockefeller Stuffed Mushrooms Recipes

Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs image

Provided by Manami

Categories Spinach

Time 1h

Yield 24 Mushrooms

Number Of Ingredients 20

1 tablespoon olive oil
1 lb large shrimp, peeled, deveined, cut into chunks
24 button mushrooms (cremini mushrooms could be used)
salt
red pepper flakes
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tablespoons parmesan cheese, grated
2 teaspoons minced fresh tarragon (we chose not to use, personal preference)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce, sacue
2 tablespoons scallions, minced
salt, to taste
cayenne, to taste
nutmeg, to taste
1/3 cup fresh breadcrumb
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 425ºF.
Prepare mushrooms by first removing and discarding the stems.
Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl.
Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
Serve immediately.

Nutrition Facts : Calories 71.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.2, Sodium 87.9, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 5.5

SHRIMP ROCKEFELLER STUFFED MUSHROOMS image

Yield 24 caps

Number Of Ingredients 16

24 large button mushrooms
Salt
1 lb peeled, deveined, shrimp cut in chunks
1 Tbl olive oil
3 oz cream cheese
3 Tbl mayo
1 Tbl milk
10 oz frozen chopped spinach, thawed and squeezed
1 tsp lemon juice
1/2 tsp Worcestershire
1 tsp dry tarragon
2 Tbl scallions minced
1/2 c bread crumbs
3 Tbl olive oil
4 Tbs parmesan
Salt, Pepper, Cayenne to taste

Steps:

Preheat oven to 425 degrees. Remove and discard stems from mushrooms. Arrange on baking sheet stem side up, sprinkle with salt and roast 10 min. Flip caps over and roast 5 more minutes. Remove but leave oven on. Sauté shrimp in 1 tablespoon olive oil over medium heat just until pink, about 2 minutes. Season with salt and pepper and set aside. Combine cream cheese, mayo, milk, spinach, Parmesan, salt & pepper in a small bowl. Stuff mushrooms and place 2-3 shrimp pieces in each cap topping with cream cheese mixture. Sprinkle with bread crumbs and bake about 8 minutes. Serve hot.

SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS image

Number Of Ingredients 17

24 large button mushrooms
Saute in 1 T. olive oil 1 lb. large shrimp cut into chunks...salt/red pepper flakes to taste
Combine; Add
3 ox. cream cheese, softened
3 T. mayo
1 T. milk
1 1/2 c. frozen chopped spinach squeezed dry
3 T. Parmesan, grated
2 t. minced fresh tarragon
1 t. fresh lemon juice
1/2 t. worchestershire sauce
2 T. scallions, minched
salt, cayene and nutmeg to taste
Toss together; top with:
1/3 c. fresh bread crumbs
2 T. olive oil
2 T. Parmesan, grated

Steps:

Preheat 425 PREPARE mushrooms by removing seams. Arrange caps on baking sheet, stemmed side up. sprinkle insides wiht salt, roast 10 minutes. Flip over and roast 5 minutes more. REmove from oven; leave oven on. SAUTE shrimp in 1 T. oil in skillet over med.high heat until pink. Season with salt and pepper flakes; set aside. CMBINE cream cheese, mayonnaise, and milk in bowl. Add spinach, 3 T. Parm, tarragon, lemon juice, Worcestershire, scallions, and seasonsing. TOSS crumbs with 2 T. oil, 2 T. Parm, salt and pepper to taste in small bowl. Stuff mushrooms placing 2 or 3 shrimp pieces in each cap. Top with generous t. of cream cheese mixture, sprinkle with crums, then bake until heated through and topping is golden, about 8 minutes. serve immediately.