Shrimp Stuffed Mushrooms

I had 10 large mushrooms in my fridge for over a week. Almost two weeks. I’m surprised they didn’t go bad. I didn’t have bacon. I did have shrimp…but no cream cheese. I had ricotta instead. It was time to get creative…

I had reserved bacon drippings for special meals like this. Instead of the butter in the recipe I used that instead. Because it’s always nice to get that bacon flavor even when you don’t have bacon.

 

Shrimp Stuffed Mushrooms (makes 10 mushrooms)

Ingredients:

• 10 large white mushrooms
• 2 oz. shrimp, diced
• 1 stalk celery, diced
• 1/4 cup ricotta cheese
• 1 Tbsp. chives
• 1 dash Worcestershire sauce
• 1 dash hot sauce
• 1/8 cup grated parmesan cheese
• 1/8 cup Italian bread crumbs
• 2 Tbsp. butter
• salt and pepper

Directions:

1) Remove stems from washed mushrooms. Reserve 5 of the stems and dice. Combine parmesan cheese and bread crumbs together in a bowl, set aside.

2) In a skillet, melt 1 Tbsp. butter on medium heat. Cook mushroom caps for 2 minutes, flipping halfway to sweat out excess liquid. Place caps on plate to cool until ready to stuff.

3) In the same skillet on medium heat, melt 1 Tbsp. butter. Add celery and mushroom stems and cook until softened. Add shrimp and cook until it turns pink, take skillet off heat and let cool.

4) In a bowl, combine ricotta cheese, chives, Worcestershire sauce, hot sauce. Add shrimp mixture. Spoon mixture into mushroom caps and place in a lightly greased baking dish. Sprinkle bread crumb and parmesan cheese on top. Cover and refrigerate until ready to bake.

5) Preheat oven to 400 degrees. Uncover and bake for about 15 minutes or until bread crumbs have browned.

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Remove stems from washed mushrooms. Reserve 5 of the stems and dice.

 

Diced mushroom stems and celery.

Diced shrimp.

In a skillet, melt 1 Tbsp. butter on medium heat. Cook mushroom caps for 2 minutes, flipping halfway to sweat out excess liquid. Place caps on plate to cool until ready to stuff.

 

In the same skillet on medium heat, melt 1 Tbsp. butter. Add celery and mushroom stems and cook until softened. Add shrimp and cook until it turns pink, take skillet off heat and let cool. Salt and pepper to taste.

In a bowl, combine ricotta cheese, chives, Worcestershire sauce, hot sauce.

Add shrimp mixture. 

 

Spoon mixture into mushroom caps and place in a lightly greased baking dish.

 

Sprinkle bread crumb and parmesan cheese mixture on top. Cover and refrigerate until ready to bake.

Preheat oven to 400 degrees. Uncover and bake for about 15 minutes or until bread crumbs have browned.

Enjoy!