This is a wonderful dish that can be served with almost any main course. These mushrooms stuffed with shrimp and topped with melted Cheddar cheese go really will with Italian food. I love them!
Ingredients
- 2 pounds large mushrooms
- 0.75 pounds cooked baby shrimp
- 1 cup crushed bacon flavored crackers
- 1 cup cream cheese , softened
- 0.5 cups shredded sharp Cheddar cheese
Instructions
-
1
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
-
2
Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
-
3
In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
-
4
Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
-
5
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Fresh Cranberry Upside-Down Cake
This cranberry upside-down cake recipe is amazingly good. My friend gave me the recipe, and I've had it for a while. Then I came across fresh cranberries on sale, so I decided to make it. The first time I made it, I forgot the part where you add the egg whites, and it still came out good — but it's much better with egg whites.
To Die For Garlic Feta Pate
Friends beg me to make this when they come over. Cream cheese, garlic, anchovies, feta cheese and fresh chives are quickly blended and ready to serve in this easy gourmet snack. Even serious dieters can't resist this heavenly spread! Serve with crackers, toasted pita wedges, or sliced baguette.
Sybil's Old Fashioned Lemon Layer Cake
This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest and juice.