I had boiled a pound of super jumbo shrimp, and we ate a few along with a huge seafood dinner, but 8 were leftover. We could have had them as an appetizer the next night, but I had other plans. I went for Shrimp Stuffed Mushrooms, and they were terrific.
I stopped by Sam’s, hoping for some of those giant portobellos they often carry, but they were out. I saw a carton of fairly large, white mushrooms and bought those.
I cleaned the mushrooms and cut off the stems, then hollowed out the mushroom centers. In a skillet, I sauteed all the chopped mushroom stems, along with 1 t grated garlic from a jar in a couple T of butter for about 8 minutes. Next, I added the chopped leftover shrimp, with a mixture of 1 beaten egg, ½ C Panko breadcrumbs, salt, 1 T lemon juice and a sprinkle of creole seasoning. I cooked that mixture for a couple minutes, then stuffed my large mushrooms with the shrimp mixture and topped them with 1/2 C shredded parmesan cheese. I baked the stuffed mushrooms in a 425 oven for 15 minutes. It served as both a protein and a starch substitute. It was delicious, easy and a great way to cook leftover shrimp.
Shrimp Stuffed Mushrooms
8 or 10 large, boiled shrimp (leftover)
10 or 12 large mushrooms (depending on size)
2 T butter
1 t grated garlic from a jar
1 egg
½ C panko crumbs
1 T lemon juice
Salt to taste
1 t creole seasoning
½ C grated parmesan cheese
