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Shrimp-Stuffed Mushrooms Recipe

   
 

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     Shrimp-Stuffed Mushrooms

Category   Appetizers
Sub Category  
Servings   24 appetizers
Wine/Beverage
Recommendations
  Merlot

Ingredients
24 medium mushrooms
2 tsp. olive oil
¼ cup chopped onion
1 clove garlic, minced
½ cup chopped tiny shrimp
1/3 cup snipped fresh parsley
2/3 cup soft whole-wheat bread crumbs
2 Tbsp. dry red wine
1 tsp. dried basil, crushed
 
¼ tsp. pepper
½ tsp. salt

Instructions
Coat a 13x9x2-inch baking pan with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, stem sides up, in prepared pan.
Heat olive oil in a medium skillet. Cooked chopped mushroom stems, onion and garlic in hot oil for three minutes. Stir in shrimp and parsley; heat through.
Remove from heat; stir in bread crumbs, wine, basil, pepper and salt. Spoon the shrimp mixture into mushroom cap. Cover pan with foil.
Bake in a 350°F. oven for 10 minutes; remove foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula.
Serving Suggestions
Serve hot.


Originally Submitted
11/25/2008





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