For some reason I seem to be the odd one out when it comes to stuffed mushrooms. Everyone loves stuffed mushrooms, have you ever served them at a dinner party? Hands down, the first things to go. Always. Me on the other hand, I just can’t seem to get into stuffed mushrooms. Don’t get me wrong, I love mushrooms, roasted or in a quinoa pilaf or even in an omelet, mushrooms are rather hearty, and succulent.
Way back in the early days of Living Lou, I posted a recipe for stuffed mushrooms. While both of these recipes have the same base of shrimp, they yield pretty different results. The first recipe is a lot richer than this lighter version I’m sharing today, so I’ll leave it to you readers, which do you prefer?
Stuffed Mushrooms (makes 10 large stuffed button mushrooms)
Recipe by Lou
10 large button mushrooms, all stems removed, 5 discarded
1 tbsp olive oil
3/4 cup grated zucchini
1 cup frozen pre cooked shrimp, thawed and roughly chopped
1/2 cup bread crumbs
1/4 cup light cream cheese
1/4 cup grated cheddar cheese
2 tbsp grated Parmesan cheese
pepper to taste
paprika for garnish (optional)
Pre-heat the oven to 350.
Wash and grate zucchini, allowing zucchini to drain for 5-10 minutes. Meanwhile, wash and remove stems from mushrooms, set aside caps and 5 stems. Roughly chop the stems.
In a large skillet heat olive oil over medium heat. Add zucchini and mushrooms, cook for 2-4 minutes, stirring occasionally. Turn off the heat and add shrimp, bread crumbs, cream cheese and cheddar cheese. Stirring until the cheeses melt.
Using a teaspoon, scoop the mixture into each mushroom cap, filling just passed the top. Sprinkle with Parmesan, black pepper and paprika (if using). Repeat for remaining caps.
Place the mushroom caps on a lightly grease baking sheet, and bake in the oven for 15-20 minutes. Serve immediately.
So, are you among the people who call stuffed mushrooms one of their favourites? Or are you like me, and not a fan, but continue to make them often for the ones you love?