Stuffed Shrimp Mushrooms
Ingredients:
- 24 lg mushroom caps (stems removed and chopped fine)
- 1 lb cooked shrimp-finely chopped
- 1 egg-beaten
- 1/4 cup bread crumbs
- 1 tbsp. lemon juice
- 1 tbsp. chopped garlic
- 1 tbsp. chopped italian parsley (flat leaf)
- 3 tbsp. melted butter
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
In a large bowl combine all ingredients except caps, heavy cream and cheese. Add salt and pepper to taste. Stuff into mushroom caps. Bring cream to a boil and add grated parmesan, stirring with a whisk constantly. Take off the fire and reserve. Bake the mushroom caps in a 425F. preheated oven for 10 min. Spoon the creamy cheese sauce over the caps and brown under the broiler. Serve on 8 preheated plates, 3 per person. Drizzle any remaning sause around the mushrooms.
About the Chef & Perona Farms Food Specialties--Perona Farms History--
Recipes
Main Menu | Newsgroups | RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients |
Help Wanteds | Archives | Feedback