Shrimp & Cheese Stuffed Mushrooms

So these aren’t exactly rocket science.  I always overestimate the amount of cheese for the mushrooms I have.  I used all but 3-4 oz of a 16 oz block of mozzarella cheese this time, and about 20 pre-cooked shrimp.  I had so much of the mixture left over that I pulled out the 3 Portabella mushrooms and stuffed those too.  We like garlic a LOT, so I’m not shy about adding it to my recipes in large amounts.  You can go more or less on pretty much everything in this recipe depending on your taste.  Shrimp could also be swapped out for crab, scallops, etc., or you could just add more cheese.  Mozzarella cheese is my go-to for stuffed mushrooms, but you could also play around with type.  Here is my basic recipe for you to play with.

Ingredients

15-20 Peeled & cooked shrimp*

1/4 cup Minced Garlic (more or less to taste)

Salt & Pepper to Taste

1/2 to 1 lb Mozzarella Cheese, grated

Mushrooms of choice (I like the little ones, but tried out portabellas for a change)

2 Tbsp Butter (optional)

*I made these with crab meat a couple days ago and they turned out fantastic!!

Directions

Preheat oven to 350°.  Add the shrimp, garlic and spices to the food processor and mince the shrimp.  Add in the grated cheese and pulse until well combined.  Wash and remove stems from mushrooms.  Stuff with shrimp and cheese mixture.  I place mine on roasting racks, but you can also cook these in a baking dish where they will sit in their own juices.  Drizzle with butter and then cook at 350° for 30-40 minutes or until cheese is brown and bubbly or the mushroom is cooked to your preference (I like my mushrooms cooked longer, my husband likes them a little less done).  The portabellas took a few minutes longer, but that may have been because they were on the bottom rack under the little mushrooms.

Enjoy!