July 4, 2012

Wednesday's Chow - Stuffed Mushrooms

It's back, too--Wednesday's Chow. I know, ya'll have been missing my recipes, right?  Well this week's guest, Cinsearae S. (Zombie vs Vamps) is sharing one of her family,s favorites - STUFFED MUSHROOMS. I can't wait to try them!


16 nice-sized mushrooms (Remove stems and save for later)
1 stick of margarine
3 tbsp. Parmesan cheese
1 small onion
3/4 cup of seasoned bread crumbs
1 cup shredded mozzarella cheese
2 tbsp Recaito (check international foods section or other similar section of store)
about 10-12 large cooked shrimp*
1 tbsp crushed garlic
3 pinches of Italian seasoning


Chop onions until nearly fine and saute with half stick of butter until opaque. (Save remaining half of stick for later.)

In the meantime, chop up mushroom stems and shrimp until nearly fine. Add to onions. Add recaito and parmesean cheese, then cook on medium low until cheese melts. Add bread crumbs a little at a time until mixture has a 'stuffing-like' consistency.

Get a dark nonstick cookie sheet and spray lightly with cooking spray. Line up your mushroom caps in rows of four, touching. When mixture has cooled down a bit, add mixture to mushrooms. (it's okay to let them overflow a little!) Top them with shredded mozzarella cheese.

Melt remaining half of stick of margarine. Add garlic and Italian seasoning to butter and pour this evenly over the mushrooms. Bake at 350 degrees for 15 minutes, and enjoy!

*for those who do not like seafood or are allergic to shellfish, you can replace the shrimp with a bag of spinach. Cook spinach according to directions on the bag, then continue with directions above for making the mushrooms. :)

Learn more about Cinsearea and her books:

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