Shrimp Stuffed Mushrooms

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.

4.50 from 53 votes

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Course: Starter

Cuisine: British

Keyword: Bread, Seafood, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 4 people

Calories: 82kcal

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Ingredients

 

MetricImperial

• 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