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
Green Chicken Enchiladas
This green chile chicken enchilada casserole made with cream of mushroom soup is great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.
Leftover Turkey Cheesecake
I saw a recipe for this about 8 years ago, but did not have it. Since then I have been searching several websites for it with no luck. This Christmas I decided to try my have hand at it, and my husband agreed that it was a success! Hope you enjoy it as much as we do!
Awesome Red Wine Pot Roast
I call this awesome red wine pot roast recipe my "famous Seamus" pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this was cooking. I've been making this recipe for 40+ years, and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the kitchen, it can't be bad.