Baked Shrimp Stuffed Mushrooms
Make a lighter version by using light olive oil instead of butter and part-skim Mozzarella.
·creole seasoning (tony cacherie's or zatarain's)
12shrimp, peeled and deveined large shrimp (21-25 per lb) or to fit mushroom caps
1/2 cbutter (salted or unsalted - don't use margarine) or light olive oil and a pat of butter for flavor
4 clovegarlic, minced
1 Tbspsherry (cooking sherry is fine)
1 Tbspchives (dried or fresh)
12 largefresh mushrooms, stems removed
4 Tbspmozzarella or your favorite cheese, shredded (part-skim okay)
How to Make Baked Shrimp Stuffed Mushrooms
- Cook's Tips:
If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained.
If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it's oven safe - about 200 degrees is plenty warm enough.
Recipe can be doubled, tripled, etc., which is what I usually do. I've made as many as 75 for a catering party.