Ready in 25 minutes
These mushrooms are great and can be used in many dishes. I have used them as a snack or an appetizer.
Large ones along with a salad and a refreshing drink can make a great light meal.
If not large portabella, and you're using small to medium these make great h'orderves.
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1. Preheat oven at 350 deg F and prep baking sheet with a little olive oil.
2. Wipe mushrooms and remove the center stem. Place bottom up on baking sheet side by side.
3. Slice 1tbsp butter and place on each mushroom.
4. Sprinkle salt and pepper for taste on each mushroom, and top with onions and set a side
5. Wash shrimp and drain well. Place shrimp in cutting board and chop shrimp until minced.
6. Place minced shrimp in mixing bowl, add chopped ingredients (onions, garlic, hot peppers,
and cilantro/cilantro/shadow-beny), salt and pepper for taste and mix well.
7. Place baking sheet with mushrooms in the oven for 5mins or until onions are tender.
8. In a medium sauce pan at heat olive oil and 1 tbsp butter, add seasoned shrimp and sauté for 5 mins or until shrimp turns pink.
9. Remove mushroom from the oven and set aside.
10. Turn sauce pan down to medium heat, add chopped tomatoes, oregano and paprika and incorporate well into cooked shrimp. Simmer uncovered for 5 mins or until most water released by shrimp and tomatoes has evaporated.
11. Remove from heat and stir in bread crumbs and parmesan cheese (remember to keep a little aside so you can top your stuffed mushrooms).
12. With generous spoonfuls top each mushroom with your shrimp mixture. And if there is any remaining mixture top up each mushroom.
13. Sprinkle each with the remaining parmesan cheese and place in oven for 10 mins
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josanne 4 years agoStep 11 The shrimp and tomatoes when cooked it will release quite a bit of its natural juices. When you simmer, you would want this liquid content to be reduced. But not too much as you will need some of this liquid in your mixture. As you incorporate the bread crumbs and cheese, these ingredients will absorb most of the liquid contents. However, your end mixture should still be moist, but not too moist. When you start to fill on top you mushroom, if too soft or liquidy, your mixture will fall off your mushrooms. If it's soft with just the right about of moisture it will still hold together. You need a little moisture as most of it will be lost through the baking process, but you don't want a dry finish, it should be firm but you should be able to cut into it easily with your fork or knife. [I posted this recipe.]