Stuffed Mushroom Caps
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
40-44 Mushrooms
- Serves:
- 10-12
ingredients
- 10 slices inexpensive white bread (cubed)
- 1⁄2 cup butter
- 40 mid to large size mushrooms (stems removed)
- 2 eggs (beaten)
- 1 cup mayonnaise
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 lb baby shrimp (defrosted and finely chopped)
- 8 ounces shredded cheese (monteray jack or colby jack, **do NOT use cheddar**)
- additional butter
- 1 dash season salt
- 1 dash cayenne pepper (optional)
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.
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