In college, my dad came up with this dish. and has ever since become a family favorite! Add seasoning salt or use bison to give beef more taste.
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
| Yield: | 16 mushrooms |
Ingredients
- 16 mushrooms
- 1 tablespoon butter, or as needed
- 4 cloves garlic
- 1 ½ cups cream cheese
- ½ teaspoon cayenne pepper, or to taste
- ground black pepper to taste
- salt to taste
- 16 uncooked medium shrimp, peeled and deveined
- ¾ cup bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
- Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
- Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
- Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
- Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
- Bake in the preheated oven until hot and juicy, about 20 minutes.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 135 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out very good. I did add a little onion powder and paprika because I have to cut back on sodium. I put very little salt and it was pretty delicious.