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Linda's Shrimp Stuffed Mushroom Caps

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“These mushrooms are great served with just about anything... They have a little kick, with LOTS of FLAVOR! I hope you will enjoy them as much as I do!”
READY IN:
20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 16 large mushrooms, stems removed
  • 2 (6 ounce) cans shrimp, drained or 16 large shrimp, fresh, shells and tails removed
  • 1 teaspoon sriracha sauce, to taste (found in Asian section in the supermarket or in Asian Market)
  • 1 teaspoon chili-garlic sauce, to taste (found in Asian section in the supermarket, in Asian Market)
  • Ritz cracker, 1 sleeve
  • 12 cup butter, melted
  • 14 cup parmesan cheese
  • 1 lemon, juice of, divided

Directions

  1. Wipe off any dirt on mushrooms with a dry paper towel. Remove stems, and put mushrooms in a 9x13" pan.
  2. If Using Canned Shrimp:
  3. Mince the shrimp between your fingers. Add Siracchia and chili garlic sauce to shrimp, starting with 1 teaspoons each, and mix together well. Spoon mixture into each mushroom cap. Set aside.
  4. If Using Fresh Shrimp:
  5. Set a shrimp inside of each mushroom cap. Mix Siraccha sauce and chili sauce together, starting with 1 teaspoons each, and spoon over shrimp. Set aside.
  6. Crush Ritz crackers with hands, into a med. size bowl. Add Parmesan cheese, juice of 1/2 lemon, and melted butter, and mix well.
  7. Top each mushroom with a generous portion of cracker mixture. Squeeze the other half of lemon over all.
  8. Bake at 350, for 10-12 minutes until mushrooms are done and top is lightly browned.

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