Shrimp and Bacon Stuffing for Mushrooms
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- 5 large
- 21-25 size raw shrimp, peeled, deveined and chopped medium fine
- 3 slice
- bacon, fried crisp and finely crumbled or chopped
- 1/2 c
- shredded gruyere cheese
- 1/4 c
- jicama, shredded on a coarse box grater, or celery, minced finely
- 1/3 to 1/2 c
- panko crumbs
- 5 Tbsp
- 1-2 Tbsp
- 2-3 tsp
- fresh lemon juice
- 2-3 pinch
- fresh ground pepper
- 2-3 dash(es)
- hot pepper sauce
1In a medium bowl, mix the first 5 ingredients.
2Add all "dressing" ingredients and mix together until all is well moistened. If you feel it is too dry, add a little more mayonnaise or another Tbsp of sherry and mix.
3Once mixed, either proceed to stuff appetizer sized mushrooms (approx 2" across), place on parchment lined baking tray and bake about 12-15 minutes at 300 degrees. Check to see if the shrimp are pink and cooked. You can top with buttered panko crumbs mixed with chopped parsley to decorate and broil til browned.
4You can also cover the mixture with film and store in fridge until needed. This should make it set up some and help with handling the soft stuffing.