This recipe is everybit as good as Oysters Rockefeller from a restaurant.
Prepare mushrooms by removing the stems and the gills. Sprinkle a little salt into cap (I use garlic salt)
Arrange caps on a baking sheet upside down with cups facing up for stuffing.
Saute shrimp in 1 tablespoon olive until pink, remove from skillet and set aside
Combine cream cheese through scallions in a bowl using only half of the cheese (save 3 T. for topping). Once combined add cooked shrimp and season with salt and pepper to taste.
Fill each mushroom cap with a generous dollop of the mixture. (the original recipe called for the shrimp pieces to be added to the caps and then the spinach mixture on top. I found it easier to pile the filling up with the shrimp added to mixture)
Combine the remaining 3 Tbsp grated parmesan, Panko and 3 Tbsp of olive oil to make a crumb topping.
Top each mushroom with the topping. I leave it loosely piled but as much as will stay on.
Bake at 375 for about 20 minutes or till golden on top.
I use this as a main course on busy nights. You can put it all together the night before and just bake it for a quick meal or appitizer. I have made the filling and put it in ramikens when we couldn't find good mushrooms also.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 147 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 69.1mg||21 %|
|Sodium 179.6mg||6 %|
|Potassium 171.2mg||5 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 29.1g|
|Protein 13.6g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
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