These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.
Ingredients
- mushrooms: 16 piece
- butter: 1 Tbsp (or as needed)
- garlic: 4 clove
- ½ cups cream cheese: 1 piece
- cayenne pepper: 0.5 tsp (to taste)
- ground black pepper: (to taste)
- salt: (to taste)
- uncooked medium shrimp: 16 piece (peeled and deveined)
- bread crumbs: 0.75 cup
Metric Conversion
Stages of cooking
-
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.
