Shrimp Stuffed Mushrooms
"To try..."
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
24 Mushrooms
ingredients
- 24 large button mushrooms
- 1 cup cream cheese
- 2 tablespoons sour cream
- 2 tablespoons parmesan cheese
- 1⁄4 lb small shrimp (do not use canned)
- 1 (6 ounce) can crabmeat
directions
- Clean and remove stems from 24 large button mushrooms (about 2" across).
- Rub a bit of butter around the bottom of a casserole dish large enough to hold them (they will have some fluids run off.
- - so use something with edges).
- Preheat oven to 375~.
- Soften one cup of cream cheese in a large bowl (I defrost it for about 40 seconds in the microwave).
- Place the mushrooms top down in the casserole dish.
- Depending on the size of the shrimps, put about 3 in each mushroom cap - not too full, though!
- With a fork or a hand mixer, blend the sour cream and parmesan into the cream cheese.
- Blend in the drained crabmeat and spoon mixture onto the mushroom caps - dividing equally.
- Bake for about 15 minutes - or until lightly.
- browned on top.
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RECIPE SUBMITTED BY
CandyTX
Austin, TX
<p>My name is Candy, married in 1993 to Tom. We have two kids (ages 13 and 11) and live in Austin, TX. Most of the cooking is done by Tom these days and he loves to play around and experiment with food. I own a bookkeeping business from a home office and Tom is a teacher so we stay busy and are always on the look out for something fun, fast and healthy.<br /> <br />View my all about me website for links and other information about us - <a href=http://www.candybeauchamp.com>HERE</a>. <br /> <br />We both absolutely love to read! Our kids are turning into little bookworms too :) We are all Kindle addicts and read a lot, my husband and I easily read 200 books per year between the two of us.</p>
