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
Game Day Crunch
This sweet, salty, caramel snack mix recipe was given to me several years ago by a coworker. I make it for parties, game nights, and, of course, Game Days.
Kookoo Sabzi (Fresh Herb Frittata)
The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.
Quick and Crispy Home Fries
Learn how to make home fries crispy like the ones at your local diner! The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.