Best 2 Shrimp Rockefeller Stuffed Mushrooms Recipes

Shrimp Rockefeller stuffed mushrooms are a delicious and elegant appetizer or main course that is perfect for any occasion. This classic dish combines the richness of shrimp and cheese with the earthy flavor of mushrooms. Stuffed mushrooms are a popular dish that can be prepared in a variety of ways. Shrimp Rockefeller stuffed mushrooms are a unique and flavorful take on this classic dish. The combination of shrimp, cheese, and mushrooms creates a complex and delicious flavor that is sure to please everyone. This dish is also relatively easy to make, making it a great option for busy weeknights or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS

Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs image

These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.

Provided by Manami

Categories Spinach

Time 1h

Yield 24 Mushrooms

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 lb large shrimp, peeled, deveined, cut into chunks
24 button mushrooms (cremini mushrooms could be used)
salt
red pepper flakes
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tablespoons parmesan cheese, grated
2 teaspoons minced fresh tarragon (we chose not to use, personal preference)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce, sacue
2 tablespoons scallions, minced
salt, to taste
cayenne, to taste
nutmeg, to taste
1/3 cup fresh breadcrumb
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 425ºF.
Prepare mushrooms by first removing and discarding the stems.
Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl.
Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
Serve immediately.

Nutrition Facts : Calories 71.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.2, Sodium 87.9, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 5.5

SHRIMP ROCKEFELLER STUFFED MUSHROOMS

SHRIMP ROCKEFELLER STUFFED MUSHROOMS image

Categories Mushroom Appetizer Bake

Yield 24 caps

Number Of Ingredients 16

Ingredients

24 large button mushrooms
Salt
1 lb peeled, deveined, shrimp cut in chunks
1 Tbl olive oil
3 oz cream cheese
3 Tbl mayo
1 Tbl milk
10 oz frozen chopped spinach, thawed and squeezed
1 tsp lemon juice
1/2 tsp Worcestershire
1 tsp dry tarragon
2 Tbl scallions minced
1/2 c bread crumbs
3 Tbl olive oil
4 Tbs parmesan
Salt, Pepper, Cayenne to taste

Steps:

Preheat oven to 425 degrees. Remove and discard stems from mushrooms. Arrange on baking sheet stem side up, sprinkle with salt and roast 10 min. Flip caps over and roast 5 more minutes. Remove but leave oven on. Sauté shrimp in 1 tablespoon olive oil over medium heat just until pink, about 2 minutes. Season with salt and pepper and set aside. Combine cream cheese, mayo, milk, spinach, Parmesan, salt & pepper in a small bowl. Stuff mushrooms and place 2-3 shrimp pieces in each cap topping with cream cheese mixture. Sprinkle with bread crumbs and bake about 8 minutes. Serve hot.

Tips:

Choose the right mushrooms. Large, firm mushrooms with a deep cap are best for stuffing. Look for portobello, cremini, or shiitake mushrooms.
Clean the mushrooms carefully. Use a damp paper towel to wipe away any dirt or debris. Be careful not to damage the mushrooms.
Remove the mushroom stems. Use a sharp knife to cut the stems off the mushrooms. You can discard the stems or use them in another recipe.
Stuff the mushrooms evenly. Don't overstuff the mushrooms, or they will be difficult to cook evenly.
Bake the mushrooms at a high temperature. This will help to caramelize the stuffing and create a crispy crust.
Serve the mushrooms hot. Stuffed mushrooms are best served immediately after they are cooked.

Conclusion:

Stuffed mushrooms are a delicious and versatile appetizer or main course. They can be made with a variety of fillings, so you can easily customize them to your taste. With a little planning and effort, you can create a stunning dish that will impress your guests.