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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