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Shrimp Stuffed Mushrooms, Version 2

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The reason I have two shrimp stuffed mushroom recipes is simple:  my husband.  He really can’t eat the first version I made and loved.  He has an allergy to a milk protein that causes him misery whenever he consumes milk, cream, soft cheeses, etc.  However,  if that milk protein is changed enough through heat or cultures, he can have products that contain dairy.  Why am I explaining all this when all you want is a recipe?  Well,  I wanted to explain why…despite my husband’s allergy…the second recipe also contains cheese, cheddar cheese.

stuffed mushroom shrimp and white cheddar

The cheese makes these shrimp stuffed mushrooms melted bites of goodness.

I prefer using white cheddar cheese in this recipe, but yellow cheddar or a similar cheese could be used.

I have just one warning: these go fast, so be sure to make enough…or get yours early 🙂

 

Recipe: Shrimp Stuffed Mushrooms, Version 2

Ingredients:

  • whole button or baby Portabella mushrooms
  • olive oil, optional
  • 1/3 c. mayonnaise
  • 1 c. freshly shredded white cheddar cheese
  • 1 Tbsp. shallots or very mild onion, small diced
  • 2 – 3 Tsp. lemon juice
  • 1 Tbsp. parsley, chopped
  • 1 c. +/- cooked shrimp, chopped
  • 1 – 2 tsp. Old Bay Seasoning, to taste
  • 1/4 c. Panko breadcrumbs
  • 1 Tbsp. unsalted butter

Instructions:

  1. Clean mushrooms with a damp towel.
  2. Remove stems and spoon out gills.
  3. Put caps in a bowl with just enough olive oil to lightly coat the outside of each, if desired.
  4. Place on a wire rack on a foil or parchment lined baking sheet with where the stem was closest to the baking sheet.  stuffed mushroom empty
  5. Bake in preheated 325 degree oven for 15 minutes or so until some of the liquid is released and caps are starting to tenderize.
  6. Mix mayonnaise, cheddar cheese, shallots, juice, and parsley together in a bowl.
  7. Stir in shrimp and season with Old Bay to taste.
  8. Set aside while melting butter in a small skillet.
  9. Add Panko bread crumbs and stir until butter is absorbed.
  10. Spoon shrimp mixture into mushroom caps and place on a foil or parchment lined baking sheet.
  11. Top each filled mushroom with the desired amount of breadcrumbs.
  12. Bake at 325 for 15 or so minutes until cheese is melted and the top is lightly browned.

Copyright © 2014.
Recipe by Paula, A Simple Home Cook.

Comments

  2. Thank you for asking! I have added the amount of shrimp to the ingredient list. I usually use a cup of chopped shrimp for this recipe at most, often it is probably closer to 3/4 of a cup.

Trackbacks

  1. […] I developed a couple of versions of shrimp filling for stuffed mushrooms because my husband can’t eat soft cheeses, like cream cheese, due to his milk allergy. He loves stuffed mushrooms and shrimp, therefore I had to come up with a second, cream cheese-less version. […]