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Stuffed Mushrooms

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So I am walking through Sam's Club after checking on the Road Show Set up we have there.  I get a cart, start gathering some vegetables and Melons.  They had a great assortment of good looking produce.   I round a corner and there on the shelf are these extra large mushrooms.  They are just perfect for stuffing.  I bought two kinds.  The Baby Bellas/Cimini

and the common what button mushrooms

Preheat the oven to 350 F.    I am a fan of shrimp so I took 6 shrimp from the freezer, chopped it up in bite size pieces, sprinkled on some jalapeno seasoning, just a touch of hickory smoked sea salt, 1 minced clove of garlic, 1/4 teaspoon of fresh parsley, 1/2 tablespoon of chives and about 1/2 cup shredded Italian cheese mix. Mixed all of these ingredients gently with a spoon and set aside.

I chose 6 of each of the large  mushroom.  Popped the stem out, washed them thouroughly.  I took about 1/2 cup of olive oil and pour it on a plate.  I took the  mushrooms and turned them end over end once in the oil just to coat. ( Not to get inside the mushroom).  I used a teaspoon to fill the mushrooms. Fill them loosely so the shrimp cooks through.  

If you want you can add extra cheese to top off the mushroom.   

Bake on a cookie sheet for  20 minutes.  When they are done let them sit at least 5 minutes to cool.  The liquid inside will be very hot.  This is an easy and healthy snack.  I was quite pleased with both kinds of mushrooms.  I would recommend either or both.  

You can also use ground turkey (cook first with our BBQ Seasoning (recommended spice) or Crab meat.  

I have also made these vegetarian style.  Ingredients:  Grated zucchini, Minced Garlic, Chopped Tomato (with the juice squeezed out), Salad and Vegetable seasoning, and some fresh parsley.  You can add bread crumbs and or cheese if you want to add dairy.  

Enjoy!  Let me know how they come out for you.   



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