Stuffed Mushroom Caps

"I like the recipe because it is easy to prepare and serve This recipe was given to me by my sister-in-law and dear friend, Lynne I do not use the mushroom stems in the filling (save them for mushroom soup!) when preparing be sure to dice the veggies and shrimp small so that when combined you get a taste of everything in one bite!!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
12
Yields:
40-44 Mushrooms
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Butter a large jelly roll pan.
  • Remove stems from mushrooms and clean with a paper towel.
  • Cube 10 slices of bread and set aside in large mixing bowl.
  • beat 2 eggs with 1 cup of mayonaise - set aside.
  • melt 1/2 cup of butter in large pan.
  • add onion & celery and sautee for 5 minute.
  • add shrimp for the last minute.
  • lightly salt and a dash of cayenne.
  • pour egg and mayo mixture over veggies and shrimp and.
  • cook until slightly thickened (low heat/about 1 min.).
  • Pour combined ingredients over cubed bread and stir to combine.
  • Fill mushroom caps to overflowing.
  • Place caps on buttered jelly roll pan.
  • Sprinkle caps with shredded cheese
  • Bake at 400 for 15-20 minutes until heated through and cheese melts.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes