My mom makes these stuffed mushrooms with shrimp every year for the holidays and there are never any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.
Ingredients
- white mushrooms: 20 piece (stems removed)
- small shrimp, rinsed, drained and broken up: 1 can (4 ounce can)
- chive and onion flavored cream cheese: 0.5 cup
- Worcestershire sauce: 0.5 tsp
- pinch garlic powder: 1 piece (to taste)
- dash Louisiana-style hot sauce: 1 piece (to taste)
- Romano cheese: 0.75 cup (grated)
Metric Conversion
Stages of cooking
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Lightly grease a 9x13-inch baking dish. Fill a saucepan with water and simmer mushroom caps over medium heat for 2 minutes, until mushrooms begin to soften. Remove mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
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While mushroom caps are cooling, combine shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of shrimp mixture into cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend flavors and firm up stuffing.
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Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake mushrooms in the preheated oven for about 15 minutes, until cheese is browned and bubbling.
