Description
My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.
Ingredients
- 20 large white mushrooms, stems removed
- 1 (4 ounce) can small shrimp, rinsed, drained and broken up
- ½ cup chive and onion flavored cream cheese
- ½ teaspoon Worcestershire sauce
- 1 pinch garlic powder, or to taste
- 1 dash Louisiana-style hot sauce, or to taste
- ¾ cup grated Romano cheese
Instructions
- Lightly grease a 9×13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes
- until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon
- drain
- and let cool
- hollow sides down
- on paper towels
- for about 15 minutes.
- While mushroom caps are cooling
- combine the shrimp
- cream cheese
- Worcestershire sauce
- garlic powder
- and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place
- stuffing side up
- in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
- Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes
- until the cheese is browned and bubbling.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 3 hrs 50 mins
Servings: 10