“A wonderful stuffed mushroom recipe.”
Serving: 10 | Prep: 15m | Ready in: 3h50m
• 20 large white mushrooms, stems removed
• 1 (4 oz.) can small shrimp, rinsed, drained and broken up
• 1/2 cup chive and onion flavored cream cheese
• 1/2 tsp. Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 1 dash Louisiana-style hot sauce, or to taste
• 3/4 cup grated Romano cheese
• Slightly grease a 9×13-in baking dish. Pour water into a saucepan, filling it
and simmer mushroom caps for 2 minutes on medium heat, until mushrooms
start to be softened. Use a slotted spoon to take mushrooms out, drain and
allow to cool 15 minutes on paper towels with hollow sides down.
• While letting the mushroom caps cool, in a bowl mix together hot sauce,
garlic powder, Worcestershire sauce, cream cheese, and shrimp; stir to mix
well. With a spoon, transfer 2 tsps. shrimp mixture into each mushroom cap;
place in the prepared baking dish, stuffing side facing up. Sprinkle each
mushroom with Romano cheese. Put on cover and keep for no less than 3
hours (or all night) in the fridge to firm up the stuffing and let flavors blend.
• Set oven to 200° C (400° F) and start preheating. Remove cover from the
dish, put the mushrooms in the preheated oven and bake until cheese is
bubbling and browned, about 15 minutes.
Nutrition Information
• Calories: 103 calories;
• Total Carbohydrate: 2.9 g
• Cholesterol: 41 mg
• Total Fat: 6.8 g
• Protein: 7.3 g
• Sodium: 188 mg