When you fancy trying something different then this is the recipe for you. Whilst they may seem fiddly, the outcome is amazing. Shrimp Stuffed Mushrooms are a lovely starter, delicate canapes and good buffet food. I actually serve these with Chicken and Vegetable Spring Rolls and Peppers Stuffed with Corn and Crab Meat. These may be starters but put together, you have a full meal. The added benefit of this recipe is that they only take 12 minutes to grill but that feeds 4 people. I often add a clove of garlic to the recipe for an additional flavour that compliments the cayenne.
Shrimp Stuffed Mushrooms
A lovely recipe that is easy to produce but so full of flavour.
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Servings: 4 people
Calories: 82kcal
Ingredients
- 8 oz mushrooms 225 g, large
- 1 tbsp olive oil 15 ml
- 1 rib celery finely chopped
- 3 oz shrimp chopped, 85 g
- 2 tbsp bread crumbs 30 ml
- 1 tbsp lemon juice 15 ml
- 1/4 tsp dried thyme 1 ml
- 1 pinch Cayenne pepper to taste
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
Instructions
- Remove the stems from the mushrooms, trim and discard the tough ends, and chop the stems finely.
- Heat the oil in a skillet over moderate heat and sauté the mushroom stems and celery for 5 minutes.
- Add the remaining ingredients and sauté 1 – 2 minutes.
- Spoon the shrimp mixture into the mushroom caps and place on a lightly greased baking sheet.
- Cook under a preheated broiler until the tops are golden brown, about 8 – 10 minutes.
Nutrition
Calories: 82kcal | Carbohydrates: 5g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 92mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g